Gluten Free Apple Pecan Cornbread Stuffing Recipes

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GLUTEN-FREE APPLE-PECAN CORNBREAD STUFFING



Gluten-Free Apple-Pecan Cornbread Stuffing image

Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.

Provided by Tara Parker-Pope

Categories     casseroles, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup store-bought gluten-free flour blend
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1/4 cup vegetable oil
1 cup corn kernels (from about 1 ear of corn)
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
2 stalks celery, thinly sliced
Salt
Pepper
4 cups Double Corn Cornbread (see recipe below), toasted and cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
1/2 cup chopped pecans

Steps:

  • Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
  • Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
  • In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 926 milligrams, Sugar 12 grams, TransFat 0 grams

APPLE PECAN CORNBREAD DRESSING



Apple Pecan Cornbread Dressing image

Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.

Provided by Earla Taylor

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
½ cup chopped pecans
2 cups apple juice
3 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
  • Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
  • In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
  • Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING



Cornbread, Sausage, Apple, & Pecan Stuffing image

Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".

Provided by Lizzie-Babette

Categories     Breads

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 14

12 tablespoons butter (1 1/2 sticks)
2 cups finely-chopped yellow onions
3 tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
1 lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread or 3 cups multi-grain bread
3 cups coarsely crumbled French bread or 3 cups Italian bread
2 teaspoons dried thyme
1 teaspoon dried sage
salt and pepper, to taste
1/2 cup chopped Italian parsley
1 1/2 cups dried cranberries
1 1/2 cups shelled pecan halves (do not chop)
1 (14 ounce) can chicken broth (optional, for a more moist dressing)

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Melt half the butter in a large skillet.
  • Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
  • Remove onion and butter from pan and put in a very large bowl to be mixed later.
  • In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
  • Remove apples and butter from pan and put in the bowl with the onions.
  • With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
  • When done, remove with a slotted spoon and add it to the mixing bowl.
  • Reserve drippings for basting later.
  • Add remaining ingredients to the mixing bowl and combine gently.
  • If you're going to stuff a turkey, cool completely in the refrigerator first.
  • To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
  • Uncover the pan for the last 10 minutes of cooking to brown.
  • Serve hot or warm.
  • Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
  • Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

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