Gluten Free Cornbread stuffing for Turkey

This is a nice flavored stuffing for your turkey. The bright yellow color of the cornbread is attractive and it has an overall nice flavor.

Saute the following in large cast iron or other fry pan:

• Olive oil, preheat while chopping onion
• 1 large onion, cook till translucent before adding the rest of the vegetables
• 2 carrots, peeled and sliced
• 2-3 celery stalks, sliced
• 1 green pepper chopped
• handful of cranberries, can cut in half if you like (optional)

Melt

• 1/2 stick of margarine

Add & turn off heat

• 2-3 garlic cloves, pressed or chopped fine
• salt, about a tsp
• pepper, about 1/4 tsp

In large mixing bowl:

• juice from 1/2 lemon
• 2 apples, chopped, blend with lemon juice
• Add cooked vegetables
• handful of fresh parsley, chopped
• 1 pan of cornbread, cut into about 1.5" cubes

At this point, you can lightly stuff a turkey with this stuffing and put the rest in the crockpot on low. For a dryer stuffing, vent the crockpot cover if there is too much condensation

While the turkey is cooking, cook the turkey neck in some water in the pan where you sauteed the vegetables. Let the water cook down to about 1/2 cup and add it to the stuffing in the crockpot if it needs it, whenever you think of it or feel like it.

When the turkey comes out, add the stuffing from inside the turkey to the crockpot stuffing.

If no turkey, just add some broth to the stuffing.

Sidenote: For the second year in a row we bought our gluten free, free range small 12# turkey from Jacobson Bros - Quality Meats & Deli (262-789-1446) located in the back of Brennans Market ( http://www.brennansmarket.com ) My turkey turned out very good this year. Perfect texture and moistness. I oiled it with olive oil to which 3 pressed garlic cloves had been added along with salt and pepper, then lightly stuffed it with the cornbread stuffing. Then I lined my lasagne pan with foil and covered the bird with foil. I got down earlier than expected with the rinsing of the turkey so put it in at 350F around 10:30 am, but then we decided to go for a walk around noon, so I turned down the oven to 300F, Then took off the foil and turned the oven up to 375-400F until 5. Took it out of the oven at 5. Drained off the drippings. Covered the turkey back up with foil. Put everything in the cooler. At 6pm sliced the turkey up for serving.

Gluten Free Cornbread Recipes

Here's 4 cornbread recipes. They vary from heavy and grainy to light and more cake-like. Last year I made blueberry cornbread muffins for Thanksgiving but I can't remember the recipe. It was probably a conglomeration of recipes made into one, but I can't find my notes, so here I go again. I had my husband rate them. I made them in a 4 x 8 loaf pan, even though the recipes said an 8x8 pan for 20-30 minutes at 375-400. The edges started browning before the middle was done. So if you're making these in a loaf pan instead of the traditional 8x8 pan you need to turn the heat down to 325-350F and bake about 45-60'. My husband rated them on a scale of 1-5 for me. He likes cake-like. I like heavy and dense. The recipes are slightly modified from my cookbooks, I prefer to use oil instead of melted margarine, I don't have regular milk in my house or buttermilk, didn't have pure orange juice, cut back on the salt, etc. I very rarely can follow a recipe exactly without tweaking it.

Husband rated on a scale of 1-5 with 5 being the best. He likes cornbreads that don't catch in your throat.

1. Shreve Stockton's "Eating Gluten Free" p. 83. Very easy to make. Few ingredients. Husband rated 2.5 Heavy, very dark color, grainy bread, needs to be buttered to aid swallowing, sharp flavor. The soy flavor is very heavy, might be improved by using a more mild flavored bean flour.
2. Roben Ryberg's "The Gluten Free Kitchen" p. 88 Batter was very thin. Nice appearance, Nice yellow color, rounded top. Husband rated 3.75. He liked color and cake-like texture
3. Roben Ryberg's "The Gluten Free Kitchen" p. 89 Brown sugar separated out and made a ring in the center. A darker bread, probably due to brown sugar. Husband rated 3.
4. Bette Hagman's "The Gluten Free Gourmet bakes bread" p. 151. Eggy and cake like. Husband rated 4. He like moistness, cake like texture and the less granulated texture.

I wonder if adding gelatin would help with the moisture and shelf life? #2 & #4 rose the best. #1 was very dense. Here's my modified recipes.

Basic cooking directions: Preblend dry ingredients, then add wet (lightly beat egg by hand), Then pour inot oiled loaf pan and bake about 45-60' at 325-350F

#1 Dense cornbread
Dry Ingredients:

• 1 cup cornmeal
• 1/2 cup soy flour
• 1 tsp salt
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp xanthan

Wet Ingredients

• 3/4 cup soy milk
• 1 egg
• 1/4 cup oil
• 1/4 cup honey

#2 Cake-like Cornbread

Dry Ingredients:

• 1/3 cup potato starch
• 1/2 cup corn starch
• 3/4 cup corn meal
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp xanthan
• 1/2 cup sugar

Wet Ingredients

• 1 cup soymilk
• 1 egg
• 1/4 cup oil
• 1/4 tsp cider vinegar

#3 Brown sugar Cornbread

Dry Ingredients

• 1/3 cup potato starch
• 1/3 cup corn starch
• 1 cup cornmeal
• 1/2 tsp salt
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan
• 1/2 cup brown sugar (Maybe blend with wet ingredients next time?)
• 3 Tbsp buttermilk powder

Wet ingredients

• 3/4 cup water
• 1 egg
• 1/4 cup oil

#4 Eggy Cake-like Cornbread

Dry Ingredients

• 4 Tbsp garbanzo bean flour
• 1 rounded Tbsp sorghum flour
• 1/3 cup cornstarch
• 1/3 cup tapioca flour
• 1 cup cornmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp xanthan
• 1/4 cup sugar
• 1 tsp egg replacer
• 1/2 tsp salt

Wet ingredients

• 1 cup yogurt
• 2 Tbsp oil
• 1/4 cup orange-pineapple-banana juice
• 2 eggs

I will probably use 2 & 4 for the stuffing tomorrow, just for a better appearance. That's another recipe I should write down that is just my hand where I wing it every year.

Gluten Free Chocolate Chip Toll house style cookies

These chocolate chip cookies are very nice, moist and not crumbly. They're like the ones my mom made us as kids. They're modified from Phyllis L. Potts recipe on page 96 of her book "Going against the Grain: Wheat-Free Cookery" isbn 0-9630479-0-6. I doubled the recipe, cut back on the margarine & sugar and bake it in a 13"x9" pan instead of doing drop cookies. I've been really busy with www.nanowrimo.com and am up to about 29,000 words. Only 21,000 words left to go. Baked 3 things this Wednesday; these chocolate chip cookies, pumpkin cookies and my sister's favorite carrot muffins. She says she likes the pumpkin cookies but I don't like them at all, but then I like tomato-garlic toast, Catalan style and she's not so much into that. Here's the best chocolate chip cookies in the world!

Toll house style chocolate cookies
Bake 325-350F for about 30-45 minutes or so. 13x9 pan or lasagne pan

Blend dry ingredients then set aside

• 1 & 1/3 cup bean flour
• 1 & 1/3 cup rice flour
• 2 tsp baking soda
• 1/2 tsp salt
• 4 tsp Xanthan gum
• 1/2 tsp vanilla powder

Cream together

• 1 & 1/2 cup margarine
• 1/2 cup white sugar
• 1 cup brown sugar

Then add & mix in

• 3 eggs

Then add dry ingredient blend and mix

Then add & mix in

• about 6 oz or so mini chocolate chips
• about 1 cup nuts (I like walnut)

Put in pan & bake

Made a batch up for my Sis's Birthday on 12/10, got interrupted after mixing so put mix in fridge, then made drop cookies later from the cold dough. Hung them on her door but the kids ate half of them before she could hide them. So made some more this week in bar form and gave them to her at the kids christmas concert on 12/14/06.

Apple Chicken

Use cast iron dutch oven pan or a pan of similiar size. Makes 7 servings/pints

Heat oil while cutting chicken up into about 1" cubes:

• about 1-3 tsp oil
• 6 boneless, skinless chicken breast halves

Start browning the chicken cubes in 2 batches while cutting up the vegetables & fruit:

• 2 sticks of chopped celery
• 4 small potatoes 1/2" cubes
• 1/4 head of cauliflower
• bean pods, a handful or so (optional)
• 4 apples and/or pears, cubed & quartered

Return all chicken to pan, add, cover and cook about 5-10 minutes:

• 1 cup white wine (helps deglaze the pan)
• vegetables but not fruit

Then add cut up fruit, cover and cook till potatoes tender.

Make sauce while vegetables & fruit are cooking:

• 3 Tbs cornstarch
• 1/4 cup cider vinegar (add slowly to cornstarch while mixing to avoid lumps)
• 1/3 cup brown sugar
• 2 Tbs GF Worcestershire sauce (I got this at the Gluten Free Trading Company)
• 1/2 tsp salt
• 1 tsp black pepper

Pour sauce over mixture in pan, mix and cook till it thickens.

This recipe has been revised from a recipe in my "Saving Diner" Cookbook that I lent to my sister. You can find more information about this cookbook in an indirect way from http://www.flylady.net

Moroccan Fish Tangine

13" x 9" pan, covered with foil. 30-60 minutes at 400F. Makes 4 pints/servings

Mix together in medium bowl:

• 3 garlic cloves
• 1 tsp cumin
• 3 Tbs paprika
• 3 Tbs tomato puree
• Juice from 1 lemon

Coat both sides with tomato mixture & let sit while cutting veggies:

• 1 lb white fish

Arrange half of vegetables on bottom of pan, then put in fish, then put the rest on top.

• 3 sliced tomatoes
• 2 sliced green peppers
• 1/2 cauliflower sliced

Sprinkle with:

• salt & ground pepper to taste
• chopped cilantro

Cover & Bake

I think next time I make this I will only use 1 Tbs of tomatoe paste but more tomatoes and other veggies.

This recipe is from my "Saving Dinner" Cookbook that I lent to my sister. You can find out more about this cookbook in an indirect sort of way on http://flylady.net

Gluten Free Garbanzo Bean Flour Bread

This bread is a little heavier than cornstarch bread but has a decent texture like wheat bread. Takes about twice as long to toast as the cornstarch bread and didn't continue to rise after I put it in the oven. Tastes good same day, but like the cornstarch bread and other homemade non-preservative containing breads it needs to be toasted for the best flavor on following days.

One oiled and rice floured 8.5" x 4.5" loaf pan. Bake 50-60 minutes at 400F. Cover with foil after the first 10-15 minutes.

Blend dry ingredients together:

• 1/2 cup + 2 Tbs + 2 tsp garbanzo bean flour
• 1/2 cup + 2 Tbs + 2 tsp tapioca flour
• 1/2 cup + 2 Tbs + 2 tsp cornstarch
• 1.5 tsp xanthan gum
• 1/2 tsp salt
• 1 tsp unflavored gelatin
• 2 Tbs brown sugar
• 1 tsp egg replacer
• 2.25 tsp yeast

Blend wet ingredients together:

• 1 egg
• 2 tsp just whites
• 2 Tbs water
• 3 Tbs olive oil
• 2 tsp molasses
• 1.25 cups water

Make a well in the dry ingredients and add wet ingredients slowly into well while mixing. Once mixed together, turn mixer to high and mix about 3-4 minutes till xanthan activates. (Mixture will thicken.) Spoon into prepared pan. let rise until dough reaches the top of the pan about 30-60 minutes. (I usually cover the pan with a larger loaf pan and put it in a warm spot.) Then bake.

I made this quite late the other night, so when it came out of the oven I just laid the pan on its side on a rack in the closed microwave oven to cool, slice and bag for freezer in the morning. (I tend to use my microwave as a bread box.) I've made and eaten tomato sandwiches on toast 2 days in a row now from this bread and it tastes and holds up fine.

This recipe based on a recipe from my Bette Hagman "The Gluten-Free Gourment Bakes Bread" Cookbook. She's is one of my favorite cookbook authors. I got a lot of her books, but I never can follow a recipe straight, I always have to make changes which I keep track of in a notebook.