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So before you learn how to make some awesome-sauce gluten free stuffing we hope you’ll check out our Paint Chip Pal campaign to save the world from blah!
A gluten free stuffing recipe probably sounds like something you’d begrudgingly learn how to bake for those “weird gluten free guests” that you accidentally invited to Thanksgiving dinner. Good new is that not everything gluten free is complicated or meant just for those “special” people in your life. In fact the gluten free stuffing muffin recipe below was devoured by all guests at our last Thanksgiving meal and that’s even when they had the choice of regular gluten filled stuffing! Maybe it’s the bacon laced cornbread? Yeah…..Probably. If animal products aren’t your thing then I suggest you head on over to Alicia Silverstone’s website and check out her vegan rice and cornbread stuffing. The rest of you animal eaters stay here because I have a great little gluten free cornbread stuffing muffin recipe that the glutinoids and non-glutinoids will enjoy. Ohh and I took loads of pictures!
Stuffing in general (gluten or not) is as simple or complicated as you desire. Just choose your favorite bread, seasoning, vegetables, meat,fruit, broth and combine. I chose classic flavors combined with our favorite gluten free cornbread mix ( Bob’s Red Mill brand ). The only thing I didn’t use in the picture above is the butter. At the last minute I chose to cook my celery, apples and onion in a tiny bit of the leftover bacon grease instead of butter.
Ingredients (yields 24 muffins)
Gluten free cornbread mix (yields about 5 cups cooks)
7 strips of bacon
6 celery stalks
2 cups chicken broth (basically enough to get everything moist)
2 tablespoons Thyme
2 tablespoons No Salt seasoning ( Our is from Costco – Kirkland brand )
Cook your cornbread according to the instructions on the box or just use pre-cooked GF bread. In general people advise to wait until bread it is fully dry (like 24 hours) before combining into stuffing mixture. This does not work for busy (impatient) people like me so once it was baked I set it out on a cutting board and left my oven set at 380 degrees.
While my cornbread “rested” I sauteed my bacon, then apples and celery, then onions. All in the same pan! The celery and apples cleaned up the leftover bacon residue which is a great win for a person that doesn’t like to use up a lot of pots and pans.
From start to finish this recipe took me about an hour and a half. Prep time was only 30 minutes. It passed the Cliff test which is all that really matters to me! I’m putting 20 in the freezer so that they all don’t get gobbled up before Turkey day (pun not originally intended but I like it so I’m keeping it). Gobble gobble and Happy Thanksgiving from our home to yours!