Gluten Free Cornbread Apple & Veggie Stuffing

By flour_arrangements

A gluten free cornbread based stuffing with a ton of veggies and a few fruits, is a hearty side dish full of savory and sweet flavors that is perfect for any holiday meal.

Ingredients

• CORN MUFFINS:
• 1 cup cornmeal
• 1/2 cup white rice flour
• 2 tablespoons tapioca flour (or potato starch)
• 3/4 teaspoon xanthan gum
• 3 tablespoons sugar
• 1/4 cup canola oil
• 1 large egg
• 1/2-3/4 cup milk
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• STUFFING:
• 1 medium sized green bell pepper
• 1 cup chopped leeks
• 2 large celery stalks
• 2 small carrots
• 1/2 cup chopped green onion
• 1/2 cup cranberries
• 1/3 cup chopped green olives
• l large apple, chopped
• 8 ounces chicken broth
• 1/2 teaspoon poultry seasoning
• Few sprinkles onion powder
• 3/4 teaspoon savory
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/2 teaspoon sage
• Pepper, to taste

Preparation

Step 1

Make the corn muffins.

Preheat oven to 350°F.

Combine cornmeal, flours, xanthan gum, salt, baking powder and baking soda in large bowl. Mix.

In medium-sized bowl, combine sugar, oil, melted butter, egg, and 1/2 cup milk. Mix.

Slowly pour the wet ingredients into the flour bowl while stirring. Mix well. Add the rest of the milk. Batter should be thick.

Pour batter into 9 muffin tins. Bake at 350°F for about 20-22 minutes. Allow muffins to cool completely before using (it's best to refrigerate them over night or let them get stale for a day before making the stuffing).

Make the stuffing:
Crush the garlic, set aside.

Chop all the veggies and fruits (not the cranberries) to the desired size, put each of them in a different bowl, so you can add them to the pan as you need them.

First, add the butter to a sauce pan and place over a medium flame. When butter is almost completely melted, add the onion and crushed garlic.

Now add the rest of the veggies, but don't add the cranberries or apples. Cook the veggies for only about 10 minutes over a low-medium flame. Now add the 8 ounces of chicken broth; cook veggies on high with broth until most of the broth evaporates. Turn stove off.

When there's about 2 tablespoons of broth left in the pan with the veggies, once the muffins have cooled completely (and aren't moist, they should almost be stale in texture) crumble them into a bowl (into thick, meaty pieces).

Now add the cornbread, apples, and cranberries to the pan with the veggies. Turn the stove on low and cook the cornbread stuffing until it absorbs most of the broth, sprinkle the dried spices evenly over the cornbread (mix the cornbread while you sprinkle in the spices). Cover and let cook on low for about 15 minutes, mixing occasionally to make sure the stuffing doesn't stick to the pan.