I haven't made this one, but it sounds really good.
Corn Bread Recipe:
2 Cups Corn Meal
1 Cup Brown Rice Flour
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
4 Tablespoons Sugar
2 Eggs, Slightly Beaten
2 Cups Milk
4 Tablespoons butter, melted
Mix dry ingredients together, add eggs, milk, and melted
butter and stir well. Pour into a buttered or greased pan
and bake at 350 degrees until golden brown.
Set Aside to Cool.
1 lb Sage Flavored Sausage GF
1 Medium Onion, minced
1 Cup Celery, minced
2 Tablespoons Sage
1/2 Teaspoon Granulated Garlic
1/8 Teaspoon Black Pepper
5 Cups Gluten Free Turkey Broth (can used chicken broth,
Health Valley and Imagine Foods make GF Broth
if you do not have home made)
Corn Bread (See Recipe Above)
In a large skillet, brown sausage, breaking it into very small pieces.
When the sausage is cooked about 1/2 way, add the onions and
celery and continue to cook until the sausage is fully cooked. If you
have excess grease from the sausage, drain. In a deep bowl,
crumble the corn bread and add the sausage mixture and stir
together. Add eggs, sage, garlic, pepper and turkey broth and
mix well. The stuffing will be very mushy, if not add a little extra
broth. Once you have stirred the stuffing to a mushy consistancy,
you will pour it in a pan coated with Pam and bake the stuffing
covered in a 350 oven for approx 45 minutes or until firm. Remove
cover and bake an additional 15 minutes until the top is a golden
brown. Remove stuffing from oven and let cool approx 10 minutes
** If you cannot find gluten free sage sausage, use regular sausage
and increase the Sage to 3 Tablespoons.
*** Make this dressing the night before baking it. Mix everything
as instructed, but do not bake. Just place it in the Refrigerator,
covered overnight. This gives the spices a chance to intensify.
Wrinkled Was Not One of the Things I Wanted to Be When I Grew up.
| current weight: 152.0