GLUTEN-FREE APPLE-PECAN CORNBREAD STUFFING
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
- Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
- In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 926 milligrams, Sugar 12 grams, TransFat 0 grams
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Damilare Ilesanmi
[email protected]This is the best stuffing I've ever had.
horniazi goods786
[email protected]This stuffing is so moist and flavorful, I could eat it all by itself.
Khomotso Love
[email protected]I made this stuffing for a Christmas party and it was a huge hit.
Momo Tusi
[email protected]This stuffing is the perfect comfort food.
ahmed Muhammed
[email protected]I love the combination of apples and pecans in this stuffing.
Jimmy Kimutai
[email protected]This stuffing is so good, I could eat it every day.
Izabella Cease
[email protected]I made this stuffing for a vegetarian Thanksgiving meal and it was a hit.
Safiqul Miah
[email protected]This stuffing is a great way to use up leftover turkey.
Taylor Rue
[email protected]I added some chopped celery and onion to this stuffing and it was even better.
Saima Lal
[email protected]I made this stuffing with whole wheat bread and it was still delicious.
Neani Khan
[email protected]This stuffing is so easy to make. I was able to make it in under an hour.
Rizwan Mirza
[email protected]I love that this stuffing is gluten-free. It makes it a great option for people with celiac disease or gluten intolerance.
eyu abera
[email protected]This stuffing is the perfect side dish for any holiday meal.
Nawab Rajpuut
[email protected]I'm not a huge fan of stuffing, but this recipe changed my mind. It's so moist and flavorful, I could eat it all by itself.
Vanessa Jones
[email protected]This stuffing is so good, I could eat it for breakfast, lunch, and dinner.
Muhammad Ibarhim
[email protected]I made this stuffing for a potluck and it was a huge success. Everyone raved about how good it was.
Samira Elizabeth
[email protected]This stuffing is a great way to use up leftover bread. It's also a great way to get your kids to eat vegetables.
Joseph Little
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it's always delicious.
Bernarda Solis
[email protected]This stuffing was amazing! I made it for Thanksgiving and everyone loved it. It was so moist and flavorful, and the pecans added a nice crunch. I will definitely be making this again next year.