Cornbread dressing
We made a gluten free stuffing this year for a person in our family. I didn't want her to miss out on the best part (IMHO) for the great feast.
I made two recipes of cornbread from NYT Cooking again
Use that bacon fat you keep in the fridge for this. Also break out your cast iron for this.
1/4 cup bacon fat
1 1/2 cups yellow cornmeal
1/2 cup GF flour blend
1/12 tsp baking powder
1 tsp salt
1/4 cup sugar
2 eggs
1 1/4 cup milk
Heat your skillet with the fat in the oven while it preheats to 375
Mix together the dry ingredients in a large bowl
Combine the eggs and milk in another bowl and add to the wet ingredients
Stir just until combined adding a few tablespoons of milk at a time if it looks too dry
Add your batter to the hot pan and bake for 30 minutes until the sides pull away from the pan, the top is golden brown and a toothpick into the middle of the pan comes out clean
For the stuffing-
3 tbs melted butter
1 lbs pork sausage
1 large onion finely chopped, 2 cups
4 ribs of celery finely chopped, 2 cups
4 cloves of garlic minced
1 tsp dried thyme
1/2 tsp dried oregano
2 tbs fresh sage chopped
10 cups cornbread (almost all of a double batch above) torn into 1 inch pieces
1 1/2 cups broth
1 cup full fat buttermilk
In a large pan cook the sausage almost all the way
Add in the onion and celery and more oil if it needs it and cook until almost soft
Add in the garlic and cook until fragrant
Break the cornbread into 1 inch pieces and place in a very large bowl
Add in the sausage and vegetable mixture and add in the broth and buttermilk
Stir to combine
Taste to see if it needs salt or pepper and then transfer to a buttered 13x9 pan
Top with the melted butter
Bake with a tin foil cover at 375 for 30-35 minutes and then remove the cover, bake at 400 for another 15-20 minutes or until the top is slightly browned
It was hard to tell if it was browned on top so we carefully tested it with our finger, just looking for something slightly crispy. I think ours needed a little more time.
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