The Smiling Heart

I list the brand names I use to make this recipe gluten free but please keep in mind that you absolutely MUST read all ingredients on all items priot to ingesting them. Food manufacturers will change recipes in a heartbeat to go with the ingredient that is cheapest at the moment so please use my suggestions as guidelines only. Enjoy and Happy Eating!

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GLUTEN  FREE  CORNBREAD

1 TB butter
1 cup corn meal
½ cup soy flour
½ cup brown rise flour
½ tsp salt
2 TB brown sugar
1 tsp baking soda
1 egg
1 cup milk

Preheat oven to 350 degrees F.
Place the butter in a  9×9 square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside.

Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Add the egg, milk and melted butter. Combine with a few strokes, not over beating. Pour into prepared pan and bake for 25 to 30 minutes.

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GLUTEN  FREE   SOUTHERN  CORNBREAD  STUFFING

This recipe is one of Paula Deen’s works. I have simply gone through it and found a way to make it gluten free.

Prep Time:       Cook Time:           Level:                  Serves:
30 min              1 hr 20 min           Easy                    Serves 6-8

Cornbread, recipe (or I use Gluten Free Pantry Yankee Cornbread if I don’t want to make it myself)
7 slices oven-dried bread (I use Bread from Anna, Original )
1 sleeve saltine crackers (I use Schar Table Crackers – 2 sleeves ) there are 3 sleeves per package
8 tablespoons butter (I use Land O’ Lakes butter)
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock (I use Kitchen Basics or Emeril)
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350 degrees F.
Crumble the cornbread, bread slices and crackers.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

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GLUTEN  FREE  CORNBREAD  &  SAUSAGE  STUFFING

I found this recipe in Eating Well magazine. Their link is on the blog if you’d like to visit them. Wonderful magazine! Again, I simply went through and found a way to make it gluten free. Easy as pie!

Makes 12 servings, scant 1 cup each
Ingredients
1 pound sweet Italian turkey sausage (about 4 links), casings removed (Johnsonville is GF)
2 cups finely chopped onion
1 ½ cups finely chopped celery
¼ teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into ¾-inch cubes (about 12 cups) (Gluten Free Pantry or recipe that follows)
¼ cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 ½-3 cups reduced-sodium chicken broth (Kitchen Basics is GF)

Cornbread & Sausage Stuffing Instructions
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Cornbread & Sausage Stuffing Tips
Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.

Cornbread & Sausage Stuffing Nutrition Information
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 medium-fat meat

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TRICIA’S  GLUTEN   FREE  TURKEY  GRAVY

I came up with this recipe on my own. It has proven to be very good and I get lots of compliments anytime I make it. It is not a precise science though. It may take a little more time to thicken or a little less. You may need to add more cornstarch or rice flour to thicken to your taste. A gravy is at it’s  perfect consistency when it covers a spoon which has been dipped into it. An even coating that stays on the spoon is just right.

Ingredients