Sunday, November 22, 2009

Gluten Free Crispy Corn Bread and Corn Bread Sausage Stuffing

This comes from Country Living Magazine, We tried it on Saturday and it was very good.

1 tablespoon(s) lard or unsalted butter

1 1/2 cup(s) stone-ground cornmeal
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda, chopped
1/2 teaspoon(s) kosher salt
1 teaspoon(s) sugar
1 large egg
1 1/2 cup(s) buttermilk
2 tablespoon(s) unsalted butter, melted

1. Preheat oven to 450°F. Coat a 12-inch cast-iron skillet with lard; place in oven. Sift dry    ingredients together into a large bowl; set aside.

2.  Whisk egg until frothy and then whisk in buttermilk. Add wet ingredients to dry ones and mix thoroughly. Whisk melted butter into batter. Remove skillet from oven when fat is smoking and swirl until fat coats bottom and sides.
3. Pour batter into skillet and bake until top is golden brown and edge has pulled away from side of pan, about 15 minutes. Remove from oven, cut into 6 wedges in skillet, and serve hot. Or use for Corn Bread and Sausage Stuffing.

1 recipe Crispy Corn Bread, cut into 1-inch cubes

1 1/2 pound(s) bulk or linked fresh hot Italian sausage, pulled from casings if using links
2 large yellow onions
6 large celery stalks, chopped
3 tablespoon(s) chopped fresh sage
1 tablespoon(s) unsalted butter, plus more if needed
1 teaspoon(s) kosher salt, plus more to taste
1 cup(s) chicken broth
4 large unpeeled ripe pears, cut into 1/2- to 3/4-inch cubes
freshly ground pepper, to taste
2 large eggs, beaten

1. Preheat oven to 400°F. Place corn bread cubes in 1 large baking pan or 2 small ones and bake until bread is just toasted and golden, about 6 minutes. Set aside in a large bowl.

2. Reduce oven temperature to 350°F. Cook sausage in a 4- to 6-quart Dutch oven over high heat, breaking into small pieces with a spoon until cooked through. Using a slotted spoon, transfer to bowl with corn bread. Sauté onions, celery, sage, and salt in sausage fat in pot, stirring and scraping up browned bits on bottom (if pot becomes dry, add butter, a tablespoon at a time), until onions are translucent, about 6 minutes.
3. Pour broth into pot, bring to a simmer, add pears, and cook until pears are softened but still whole, about 3 minutes. Transfer to bowl and toss gently with bread and sausage to combine. Season to taste with salt and pepper.
4. In a small bowl, whisk eggs and pour over bread mixture. Toss to distribute. Butter a 13- by 9-inch baking dish (or a square 9-inch baking dish, if you plan to stuff a 14- to 16-pound turkey).
5. Transfer mixture to dish and bake, uncovered, until crusty and browned on top, about 40 minutes. (If stuffing a 14- to 16-pound turkey, stuff main cavity loosely with about 3 cups and neck cavity with about 1 cup stuffing.) Roast as directed. Stuffing inside turkey should be cooked to a temperature of 165°F; if turkey is done before stuffing, transfer stuffing from turkey to a buttered baking dish and bake at 350°F until it reaches 165°F.

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