Friday, December 12, 2008

I feel Stuffed

I attempted to make a Gluten Free Corn Bread Stuffing and it turned out GREAT! Here is my recipe...
I first made my Gluten Free Corn Bread following the recipe from Pamela's Ultimate Mixes.

Corn Bread:
1 1/4 cup pamela's ultimate backing mix
1 cup yellow corn meal
1/3 cup sugar
1/2 teaspoon salt
1 egg beaten
2 tablespoon butter
1/4 cup sour cream
1/2 teaspoon cayne pepper
1 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon rosemary

Preheat oven to 350 degrees and grease a 8 x 8 inch square backing pan.
Mix all ingredients together lightly with a fork.
Pour batter into pan and back for 20-25 minutes.

For the stuffing:
1 medium onion diced
2 celery stalks diced
1 clove garlic minced
3 slices bacon diced
3-4 cups gluten free chicken or vegetable stock
2 teaspoon ground sage
1 teaspoon thyme
corn bread

Add onion, celery, and garlic to a saute pan over medium soft and saute until almost soft 10 minutes. Remove and place in a large mixing bowl.
To the same saute pan add the bacon and cook until browned. Add to mixing bowl
Add corn bread in chunks and sage and thyme.
Pour stock into corn bread mixture until thourghly soaked and a texture you like for you stuffing.
Pour stuffing mixture into a pan and bake at 350 degrees for 30 minutes.

I do Apologize!!

I'm sorry I haven't been around in so long. Life is busy with work, family, friends and planning a wedding (which you can read that blog here)! I have however been cooking up a storm some how so I'm gonna rewind to Thanksgiving and start sharing some recipes.