Gluten-Free Christmas or Thanksgiving Holiday Recipes: Vegetarian Soy-Free Dairy-free Cornbread Dressing Recipe
December 5th, 2009 yum
Posted in Corn, Nutritional Yeast, Vegan Option, Vegetarian, herbs | 6 Comments »
One of my favorite breads has to be cornbread. Something about that faintly sweet, almost nutty corn flavor says homey comfort food to me. When I first went dairy and soy free to breast feed my daughter, I was happy to find that I could still have Pamela’s gluten-free cornbread mix. I had always heard about people making cornbread stuffing for winter holidays, but had never made any myself. I was inspired by the season to make this delicious, easy, and completely vegetarian cornbread stuffing. I hope you enjoy it as much as we did!
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Gluten-free Dairy-free Soy-Free Vegetarian Cornbread Dressing Recipe
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Ingredients
Your favorite gluten-free cornbread recipe (if vegan, recipe will be vegan -dairy and egg free-)
OR 1 pkg. Pamela’s Cornbread and Muffin Mix* (not suitable for someone with serious allergy to soy or milk as it is produced on the same lines. However, it does not contain soy or milk ingredients) 1/4 cup sugar 8 tbsp. olive oil 2 eggs 1 cup water 1 tbsp. olive oil 1/4 cup pecans
Directions
Make cornbread the day before you plan to make your stuffing according to directions for sweet cornbread but using my ingredients. Or, make a few hours beforehand. Cool on rack and cut into cubes. I cut 1 inch cubes and think smaller ones might be better- like 1/2 inch cubes. Dry cubes on a baking sheet in a single layer in 250F oven, turning after 20 or 30 minutes and continuing to bake another 30 minutes or until satisfactorily dry.
Preheat oven to 375 Heat olive oil in cast iron pan and add onion. As it starts to get translucent add diced carrots. When they start to lose their “bite” and get slightly softened, add your corn, fresh herbs (not including basil), paprika and Italian seasonings, combining thoroughly. As soon as corn is done, put your dried cornbread cubes in a bowl and pour the sauteed veggies and herbs on top of them. Mix gently, and add your fresh basil, nutritional yeast and salt and pepper. Fold in and then moisten with vegetable stock until it is moist but not soggy. Return to your cast iron pan and bake, covered, for 25 minutes. Remove cover and bake another 5-10 minutes if you want a tasty toasty crust. Top with pecans and serve. |
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December 5th, 2009 at 2:45 pm
What a beautiful and colorful stuffing! I can’t wait to try it out since mine is soy-filled and there are definitely a lot of folks out there with soy allergies.
December 7th, 2009 at 1:04 pm
Looks gorgeous. I love that everyone’s stuffing recipes are different. I like the pecans in yours!
December 9th, 2009 at 11:01 am
What a lovely recipe! My mom always used cornbread in her stuffing, & sage; one TG I’d brot a boyfriend home, & he asked ‘do you use cornbread in your stuffing – it tastes just like my mom’s!’
I’d use coconut oil & milk, both in the cornbread & in the stuffing – nice way to avoid the dairy n soy – @ TG I used C Milk in the GF pumpkin pie, & it was yummy.
December 18th, 2009 at 6:59 am
A pal encoraged me to look at this page, brill post, fascinating read… keep up the nice work!
August 6th, 2011 at 7:29 am
My new daughter in law cannot eat gluten and this is the perfect recipe for her and as a vegetarian I love it too.
November 21st, 2011 at 7:48 am
[...] Corn Bread Stuffing – This looks great. And for those of you with pecan allergies, either try walnuts, almonds, or no nuts at all! I will use my own corn bread recipe due to allergens in the recommended bagged mix. [...]