Dr. Jo’s Gluten-Free Corn Bread Stuffing

by Dr Jo

Cornbread-Dressing

 

 

 

 

 

 

 

 

Mix the following ingredients in a large bowl

2 cups gluten-free cornbread crumbled

2 cups rice bread cut in cubes

Dash of black pepper

2 teaspoons *poultry seasoning

 

Sauté together in a little olive oil:

½ cup chopped celery

½ cup chopped onion

 

2/3 egg, slightly beaten

½ cup stock

 

Combine dry ingredients. Add sautéed vegetables, then stock and egg mixture. Mix until just until everything is evenly distributed. Cook in oiled casserole dish at 350 degrees F for 35 to 40 minutes.

 

If you want to stuff the turkey with this dressing, dry your bread cubes before mixing them into the other ingredients.

 

Wheat-free Corn Bread Dressing for a Crowd

6 cups gluten-free cornbread crumbled

6 cups rice bread cut in cubes

Dash of black pepper

6 teaspoons *poultry seasoning

 

Sauté together in a little olive oil:

1½ cup chopped celery

1½ cup chopped onion

 

2 eggs, slightly beaten

1½ cup stock

 

(I like to mix the eggs, stock and spices together before adding them to the bread and vegetable mixture.)

 

Combine dry ingredients. Add sautéed vegetables, then stock and egg mixture. Mix until just until everything is evenly distributed. Cook in oiled casserole at 350 degrees F for 35 to 40 minutes. (This amount fits well in 2 dishes, a 9 inch Corning ware dish and a 10 inch Corning ware dish.)

 

If you want to stuff the turkey with this dressing, dry your bread cubes before mixing them into the other ingredients.

 

*Poultry Seasoning

Mix together:

2 ½ Tablespoons Sage

2 ½ Tablespoons Thyme

2 Tablespoons Marjoram

 

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