In years past, I made a pretty traditional stuffing. Starting by sauteing onions and celery in butter, adding stale cubes of decent sourdough and home-made corn bread, then chopped parsley, fresh sage, salt and pepper, and moistened before baking with a lot of butter and turkey stock. Depending on the guests, I have been known to chop the turkey liver and saute it with the onions.
To turn this dish into a gluten-free substitute, I was pretty stumped. It turns out my local supermarket has a decent selection of gluten-free products, including a French bread. Yes, the loaves were pale and suspicious-looking in a plastic two-pack, but made very realistic looking cubes. I also made cornbread, and the recipe follows. We opted not to stuff the bird and instead baked the stuffing in a casserole dish at 350F. The stuffing was unremarkable, and yet perfectly delicious.
Gluten Free Cornbread
Preheat the oven to 400 degrees. Mix 2 cups Bob’s Red Mill Corn flour, 4 T sugar, 2 t baking powder, 1 t baking soda, and 1 t salt in a bowl and set aside.
Melt 1 T butter in a 10 inch cast-iron skillet. In another bowl, beat 2 eggs, then add 1 c buttermilk, and 1/4 c melted butter. Add wet ingredients all at once to the dry and stir until just moistened. Pour batter into the hot skillet. Bake 20 minutes or until a wooden toothpick comes out clean. Serve warm with butter and honey.