As promised in my last post, we’re taking Dana Jacobi’s Gluten-Free Cornbread recipe and using it to make her gluten-free holiday dressing.
“This dressing reheats so well, and its robust Southwestern flavor mellows so nicely, that I often make it a day ahead,” says Jacobi, author of The Essential Best Foods Cookbook: 225 Irresistible Recipes Featuring the Healthiest and Most Delicious Foods and a contributor to the New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life. “And no one will guess it has a gluten-free secret.”
Southwestern Gluten-Free Cornbread Dressing
Makes 12 servings
- Gluten-free cornbread recipe
- 2 tablespoons canola oil
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1 cup finely chopped poblano pepper
- 1 cup chopped scallions, green and white parts
- 1 cup peeled and chopped apple (Honey Crisp, Ginger Gold or Golden Delicious)
- 2 tablespoons Cajun seasoning
- 2 large eggs, beaten
- 2 to 3 cups gluten-free turkey or chicken broth, heated
- 2 tablespoons unsalted butter, chilled
- Make gluten-free cornbread, per recipe, and let it cool.
- Position racks in upper and lower third of oven. Preheat to 250°F.
- With serrated knife, cut cooled cornbread into 1/2-inch cubes. There will be about 10 cups of cubed cornbread.
- Spread cubed bread in even layer over two light-colored baking sheets. Bake, stirring every 10 minutes, until cubes are mostly dry, firm and deep gold in color, about 40 to 50 minutes.
- Cool toasted cornbread on baking sheets. There will now be about 8½ cups of toasted cubed cornbread, which can be stored in a covered bowl on the counter for 24 hours.
For the Dressing
- Preheat oven to 350°F. Coat 8-inch square baking dish with cooking spray, and set aside.
- Place toasted cornbread in large mixing bowl.
- In large skillet, heat oil over medium heat. Add celery, onion and poblano pepper. Cook, stirring often, until onion is soft, about 8 minutes.
- Add scallions and apple, and cook until softened, about 4 minutes. Add contents of pan to cornbread.
- Add Cajun seasoning and eggs. With rubber spatula or your hands, mix until dressing is well combined.
- Add 2 cups of hot broth and mix. Add more broth, if needed, until dressing is evenly moistened, but not mushy.
- Turn into prepared baking dish. Dot top of dressing with 2 tablespoons butter, cut into thin chips. Cover baking dish with foil.
- Bake dressing, covered, until hot in center of pan (160 °F on instant-read thermometer). Let dressing sit for 20 minutes to settle before serving.
Per serving: 300 calories, 13 g total fat (5 saturated fat), 40 g carbohydrate, 10 g protein, 4 g dietary fiber, 540 mg sodium.
Recipe and photo courtesy of the American Institute for Cancer Research