Cornbread Stuffing Recipe with Curried Apples and Cranberries

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If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any rustic textured gluten-free bread, cubed and lightly toasted

Difficulty: Medium - experience needed
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: squash · stuffing ·

Ingredients

1 pan of gluten-free cornbread (or a dozen corn muffins)
4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer
1 cup diced celery
1 cup diced sweet or purple onion
2 large Granny Smith or other tart apples, peeled, cored and diced
1 teaspoon thyme, dried
1-2 teaspoons mild gluten-free curry powder, to taste
1/2 teaspoon ground cinnamon
1 cup fresh chopped cranberries
1 cup light vegetable broth- more, as needed
2 tablespoons pure maple syrup
Sea salt and fresh ground pepper, to taste

Read more: http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html#ixzz1fcpIomly

Method

Start by making a pan of your favorite gluten-free vegan cornbread. Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze. You could also make corn muffins, if you prefer.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

Preheat the oven to 325ºF.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.
Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

Use for stuffing roasted acorn squash (see above for roasting squash).

Read more: http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html#ixzz1fcptnK00

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