I have to admit, Thanksgiving went down better than I ever anticipated. I made the entire meal gluten-free rather than having things I couldn’t eat after I slaved over it for two days.
Here was our menu:
Turkey (cheated and bought a Marks and Spencers ready-to-roast job)
Cornbread and bacon stuffing
Sweet potato casserole
Green bean casserole
Pecan-crusted spinach and artichoke dip (with homemade creamed spinach, no less!)
Baked macaroni and cheese
Sour cream mashed potatoes
Pao de queijo (not traditional Thanksgiving by far, but I wanted rolls, and this is what I got)
I was going to make oven-roasted root vegetables but decided at the last minute that we had more than enough food already.
When I was young, I became fascinated with stuffing. It was my favourite part of Thanksgiving, and I remember being so excited when I found out you could eat it other times of the year. I begged for it until my mother finally showed me a box and told me I could make it myself. No, it’s not good for you, and it’s especially not good for you from a box!
When I found out I couldn’t eat gluten, stuffing was the first thing that came to mind. Instantly, I wanted it all the time and for every meal. Gluten-free stuffing mixes exist here (well, at least one), and, while tasty, they just don’t scratch the itch of this Stove Top purist. I’m afraid nothing ever will. However, last year, while visiting my parents for Christmas, I came upon a recipe that I adapted into a satisfying replacement. Don’t get me wrong — it doesn’t taste like Stove Top — but it is good enough to go back for seconds. I used a bag of Bob’s Red Mill cornbread mix last year, but I didn’t have one for Thanksgiving. I immediately went to the Gluten Free Goddess and located something I could make work for me with several adjustments. So, without further ado, here is my version of what makes Thanksgiving Thanksgiving.
Cornbread and Bacon Stuffing
1 cup stone ground gluten-free cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon coarse sea salt (optional — not included in dry ingredients list)
1/2 cup organic light brown sugar
1/2 cup plus 2 tablespoons light olive oil
1 cup very warm water
1/2 teaspoon lime juice
2 extra tablespoons water, if needed
Cast iron skillet
2 mixing bowls
Measuring cups and spoons
Spatula (to get the last bits out of the bowl)
Preheat oven to 375°F/190°C with lightly greased skillet inside.
Combine the dry ingredients — cornmeal, sorghum flour, tapioca starch, xanthan gum, baking soda, baking powder, fine sea salt, and brown sugar — in a bowl and whisk until they are thoroughly combined. Set aside.
Whisk the eggs and olive oil together for about 1 minute. This is where the original recipe had me confused. I checked the comments and notes, and it seems like I’m the only person who can’t seem to figure it out. I don’t see where the warm water and juice is meant to be added. I choose to add it here, as I thought it might be lumpy if you tried to mix it in later. So, add the lime juice and the warm water. Mix to combine.
Add the dry bowl to the wet bowl in three or four portions, ensuring to mix thoroughly between each portion. You are looking for a smooth, cake-like batter; do not beat it past when it looks like cake batter. If your batter is too thick, add in a little extra warm water, bit by bit, until you get the consistency you want. Mine came out perfect without extra water.
Remove the skillet from the oven (carefully!) and sprinkle the coarse sea salt into it. The salt here is optional, but I love the complexity it gives a sweet cornbread. Pour the batter into the skillet, scraping the bowl with the spatula to make sure you have it all.
Bake for 25-30 minutes until a toothpick comes out clean. Definitely check on it at 25 minutes because mine did not need any longer. Let the cornbread cool for at least 15 minutes before cutting and serving (or turning it into stuffing).
3 cups crumbled cornbread
6 slices gluten-free bread, toasted
6 slices bacon (I used 4 slices of turkey bacon [turkey bacon has bigger pieces because there is less fat])
1 cup chicken broth
1 cup onion, chopped
1 cup celery, chopped (I didn’t bother)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon garlic powder
Casserole dish with lid that can go in oven
Measuring cups and spoons
Frying pan or skillet
Various kitchen utensils (fork, spatula, something to help with frying)
Preheat oven to 350°F/175°C.
Cut the toasted bread into small cubes. Set aside.
Fry the bacon until crispy and remove from the pan. If you are using veggie or turkey bacon, add some oil to the pan, as there is a lot less fat in them than pork bacon. Add the onion, celery, sage, and thyme to the pan and fry until the onion is tender and translucent. Remove from heat. Crumble cooled bacon back into the pan.
In the small bowl, beat the eggs with the fork. Add to the mixing bowl with the bacon and onions/celery and all seasonings — salt, black pepper, and garlic powder. Fold together with the fork. Add the cornbread crumbles and bread cubes and fold with the spatula. Try to ensure that all the dry parts are covered. Pour half of the chicken broth over the mixture and fold with the spatula. Assess how much more broth you need (I needed the whole cup) to completely moisten the mixture and add it in. Fold again.
Pour the mixture into the casserole dish (no need for greasing) and cover. Bake in oven for 30 minutes. Alternatively, it can be used to stuff a bird instead of baking. I’m not that adventurous yet.