I tend to take recipes from food network.com and adjust them. Here is what I use. It as been a big hit with my large family each thanksgiving and christmas. I am the only GF one, so we have a "normal" stuffing and mine and there is never any left of either. Hope you like it or at least it gives you an idea. Happy Friday
Worlds Best (GF) Cornbread Stuffing
2 hot Italian Sausages (I use 1 lbs of ground instead of links)
2 tbls EVOO (not needed if you use the ground)
1 C chopped carrot
1 C chopped celery
1 C chopped onion
1/2 bunch fresh sage, leaves chopped
4 large corn muffins ( use The Really Great Food Co. GF Corn Muffins)
3 large eggs
1/2 C chicken stock, plus more if needed (I prefer Rachel Rays, its GF)
nonstick cooking spray
Heat oven to 350
Remove casing from sausages (if necessary). Heat 1 tblsp of oil in skillet and add sausage. Cook through, breaking up the meat into small pieces, about 5 minutes. Drain on a paper towel and let cool. Wipe out skillet.
Add 1 tblsp of oil to skillet and chopped veggies. Season with salt and pepper and add the sage. Cook until veggies are soft, about 10 min. Set aside to cool.
Crumble corn muffins into a large bowl. Put in the cooled sausage and veggies. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy. Enjoy!
| current weight: 152.0