Sallys Gluten Free Cornbread Dressing Step 1. Gluten Free Cornbread (recipe from Wholefoodsmarket) 2 tablespoons butter, divided 1 cup corn meal 1/2 cup soy flour 1/2 cup brown rice flour 1/2 teaspoon salt 2 tablespoons brown sugar 1 teaspoon baking soda 1 egg 1 cup almond milk Preheat oven to 350. Place 1 tablespoon butter in a 9-inch square baking pan or in a cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Combine egg, milk and 1 tablespoon melted butter in separate bowl. Add to dry ingredients and combine with a few strokes, not over beating. Pour into prepared pan and bake for 25 to 30 minutes or until golden brown. Step 2. Boiled Chicken and Chicken Broth 1 whole chicken 5 cups water 3 stalks celery, cut into 1 inch pieces 2 onions, quartered 6 cloves garlic, peeled 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon whole peppercorns Add chicken and seasonings to water. Bring to a boil, reduce heat to medium. Cook until chicken is tender. Strain chicken broth to remove vegetables and peppercorns, reserving broth. Step 3. Gluten Free Cornbread Dressing 5 pans Gluten Free Cornbread (see above) Boiled chicken, chopped, and chicken broth (see above) 4 celery stalks, chopped 4 onions, chopped 4 eggs, hard boiled and chopped 3 tablespoons poultry seasoning (or more to taste) 2 tablespoons ground sage (or more to taste) 2 teaspoons salt (or more to taste) 1 teaspoon pepper (or more to taste) Prepare cornbread a day or two before making dressing and allow to sit on counter, uncovered. Boil chopped celery and onions in 1 cup chicken broth until tender. Crumble (stale) cornbread into large bowl. Add chopped boiled eggs, poultry seasoning, sage, salt and pepper. Add boiled onions and celery (with broth) to cornbread mixture. Add remainder of chicken broth until cornbread mixture is moist but not wet (if needed, add water until dressing is moist). Add chopped chicken to taste (I used 1/2 of the chicken). Adjust seasonings. Bake in large, oiled baking pan, covered for 30 - 45 minutes or until it is fragrant. Uncover and bake for an addition 15 - 30 minutes or until golden brown on the edges.
Posted on: Sun, 01 Dec 2013 01:14:34 +0000
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