Gluten-Free Cornbread Sausage Stuffing
SERVES 10 TO 12 WITH LEFTOVERS
There is a decidedly Southern twist to this stuffing. The gluten-free cornbread mix makes it simple. Prepare the cornbread the night before, crumble it and then let it sit out overnight to dry out; this way it will soak up all the fabulous flavor of the sausage, vegetables and stock. This recipe can be made egg-free with good results.
2 cups gluten-free cornbread mix
2 large eggs*
1½ cups water
⅓ cup vegetable oil
2 tablespoons sugar
1 (16-ounce) package country sausage, crumbled
1 cup unsalted butter, dairy-free butter alternative or olive oil, divided
1 medium bunch celery, chopped
2 medium onions, chopped
3 small leeks, cleaned and sliced
2 large eggs**, beaten
1½ tablespoons poultry seasoning
1 teaspoon kosher or fine sea salt
1 teaspoon pepper
1-2 cups gluten-free chicken stock, divided
1. The night before roasting the turkey, prepare Cornbread: Preheat oven to 375°F. Spray an 8-inch square baking dish with gluten-free non-stick cooking spray. Whisk cornbread mix, eggs, water, vegetable oil and sugar in a large mixing bowl just until combined. A few lumps are ok. Pour batter into prepared baking dish and bake in preheated oven for 30 to 35 minutes or until cornbread is golden brown and a toothpick inserted in the center comes out clean. Let cornbread cool. Then crumble it onto a baking dish and let it dry out overnight.
2. The morning of roasting the turkey, place cornbread crumbles in a large mixing bowl.
3. Heat the sausage over medium heat until fully cooked. Pour off the fat and add ½ cup butter, dairy-free butter or olive oil. Add the chopped celery, onions and leeks. Cook until the vegetables are translucent but not too browned, about 10 minutes. Place the sausage-vegetable mixture into the bowl with the cornbread crumbles.
5. Stuff the turkey cavities with some of the stuffing, being careful not to overfill. Place the rest of the stuffing into a greased casserole dish. Pour about ¼ cup more stock over the top of the stuffing in the casserole dish. Dot the top with the remaining ¼ cup butter that has been cut into small pieces or drizzle with remaining ¼ cup olive oil. Place dish in 350° oven and bake for 30 minutes, uncovered.
Each serving contains 292 calories, 20g total fat, 11g saturated fat, 0g trans fat, 85mg cholesterol, 532mg sodium, 22g carbohydrate, 2g fiber, 7g protein. To lower sodium, eliminate salt and use low-sodium broth.
*For Egg-Free Cornbread, omit eggs and reduce water by ¼ cup. Mix 3 teaspoons gluten-free egg replacer with 4 tablespoons warm water. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a paste. Combine egg replacement mixture and cornstarch mixture; use this to replace eggs in step 1.
**For Egg-Free Stuffing, omit 2 eggs.Combine ¼ cup cornstarch and 1 tablespoon arrowroot with 3 tablespoons cold stock or cold water to make a paste. Use to replace eggs in step 4.