This stuffing goes great with either pork or chicken, or with your Thanksgiving Turkey!
Recipe by ezglutenfreeblogspot.com
1 cup gluten free Bisquick
1 cup fine ground cornmeal
1/3 cup sugar*
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup dairy free milk
1/3 cup vegetable oil
1 pan of gluten free cornbread
6 oz ground sausage
1 small onion, chopped
3 cups chicken broth
4 tablespoon melted dairy free spread
1 tablespoon ground sage
1 tablespoon ground thyme
1/2 tablespoon celery seed
1/2 teaspoon salt
For the Cornbread:
Preheat the oven to 400°F or 205 °C and grease an 8” round cake pan.
In a large bowl stir together the Bisquick, cornmeal, salt, baking powder, and sugar.
In a small bowl lightly beat the egg, milk, and oil together. Then add the wet ingredients to the dry ingredients and stir them together with a rubber spatula until they are well combined then pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
Let the cornbread cool down. I actually made mine the night before.
For the Stuffing:
Preheat the oven to 350°F or 175 ° C
Dice the cornbread into small cubes and put it onto a foil lined baking sheet then bake it for about 10 minutes.
In a large skillet over a medium high heat crumble and cook the sausage until just browned then add the butter, diced onions, and apples to the pan with some salt and pepper to taste.
Meanwhile beat the egg and chicken stock together then stir in the ground sage and thyme and set this aside.
Add the cornbread cubes to the pan with the sausage and veggies and stir to combine then pour over the stock mixture and gently stir but do not over mix.
Spoon the mixture into a greased casserole dish, then dot the top with dairy free spread and bake for 40 minutes.
this is the traditional holiday side dish you remember
1/2 cup dairy free milk of choice
1/2 cup chicken or beef broth*
1 tablespoon Earth balance buttery sticks
1 tablespoon rice flour
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1/2 teaspoon thyme, or herbs of choice
4 oz mushrooms, chopped
1/2 small onion, chopped
2 cans green beans, drained
1 package crunions
Make the bechamel and cream of mushroom soup: Melt the spread in a large skillet or saucepan over medium heat until bubbling. Cook mushrooms until liquid is released and they start to shrink. Sprinkle the flour over the mushrooms and whisk until incorporated. Mix together the milk and broth in a large measuring cup. Pour slowly over flour mixture and whisk continually until thickened. Bechamel should be thicker than gravy, but still spoonable. If the mixture is too thick, add additional milk or broth until desired consistency.
Assemble the casserole: In a medium casserole dish, add drained green beans. Season with salt and pepper if desired. Pour in your cream of mushroom soup and stir to combine. Add half of the package of crunions, and stir together. At this point, you can refrigerate the casserole until needed, up to one day.
When ready to bake, preheat the oven to 400 degrees. If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking. Put casserole in oven and bake for 10 minutes, or until bubbling. Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned. Remove from oven and serve.
* the broth adds additional flavor, but if you want to omit it, use an additional half cup of milk for a total of one cup liquid.
If you want to increase the amount of bechamel, use one tablespoon of fat and one of flour for each cup of bechamel.