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Spicy Jalapeno Stuffing

0 Comments 19 December 2010

Spicy Jalapeno Stuffing

The Holidays should be a time of love and cheer, but for those of us with food intolerances (or allergies) they can also be times of stress. Sitting down at the big table with aunts, uncles and cousins you only see once a year drooling over table filled with everyone’s best Holiday dish. So this year, I’ve decided give my mom a rest from trying to provide at least one dish that I can actually eat. Instead I’ve decided to impress the masses (and keep myself well-fed) with gluten and dairy free Spicy Jalapeno Cornbread Stuffing!

Generally I am a pretty good cook, though that may largely be due to the fact that I have been cooking 1-2 meals per day for my family nearly every day for the past few years since my diagnosis! But still, I have zero qualifications when it comes to making stuffing.

For Thanksgiving I gave this dish a “trial run,” and was very excited at what a hit it was! I had looked up gluten-free stuffing recipes before turkey day, but there are actually surprisingly few of these recipes currently available. Plus those that I did find looked a little too “granola” and unexciting for my big dish!

But one night I was lucky to catch a rerun of a Martha Stewart special in which she and Bryant Gumble whipped up a stuffing that looked pretty darn amazing. I originally intended to use this recipe almost exactly (sans gluten and dairy), but wound up changing it up on the fly, and creating my very own Holiday recipe!

ONE DAY BEFORE

  • Prepare 1 package of gluten-free cornbread mix as directed (I used Bob’s Red Mill but used water instead of milk), but stir in 1-2 (depending on desired spiciness) diced medium jalapenos (with seeds) before baking
  • After allowing cornbread to cool, I cut it into 1″ cubes which I then crumbled into a large brown paper shopping bag
  • Fold down the bag top and clip, let sit overnight (shake once or twice throughout the evening if you think of it)
  • The paper bag helps absorb the moisture, so you may need to place a paper town under the bag

DAY OF

  • 1/2 cup pine nuts
  • 5TB Earth Balance Spread or Butter of Choice
  • 1 med. sized onion sliced into slivers or diced
  • 1 package of precooked jalapeno chicken sausage or chorizo* chop into small pieces, then pulse in food processor
  • 1 1/2 cup chicken broth
  • 1/2 TB chopped cilantro

*We used Al Fresco’s Spicy Jalapeno Chicken Sausage from Harris Teeter, but if you use chorizo, you may need to add some garlic.

Spread crumbled cornbread into a greased, rectangular baking dish, set aside.

Lightly toast pine nuts in a lightly greased skillet on med-high for just a few minutes (just slightly golden) then sprinkle over cornbread.

Add 5TB butter or spread to a large skillet on medium-high heat, stir in chopped onion. Cook for about 5-6 minutes or until golden and soft.

Add in pine nuts and sausage, cook 1 minute. Add chicken broth and cook 2 more minutes.

Pour stovetop mixture over cornbread, add cilantro and gently spoon to mix.

Place mixture into a 350 degree oven and bake for 30 minutes or to taste. We preferred ours on the dry side, so  after cooking it, placed it back in the hot oven for a few more minutes. But if it is too dry, add more chicken broth and EarthBalance.

Kristen Campbell - who has written 84 posts on Gluten Free Fox.

When Kristen and Taylor created The Gluten-Free Search Engine years ago, they never dreamed that just a few years later they would be sharing their lives with a beautiful, gluten-allergic dog named Waylon. Not too long after adopting their new "dog child," they headed closer to home and found themselves in the mountains of North Carolina. It was here that Kristen realized her lifelong dream of creating healthier, gluten-free beauty products and launched Gluten Free Beauty. Having shared her finds for the safest and best natural, g/f beauty products via her first-ever website, NaturallyDahling.com, she is thrilled now to be putting out products that she can enjoy and that she knows are safer than alternatives!

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