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.