Gluten Free Cornbread Stuffing

Gluten-fee cornbread stuffing

For Cornbread:
1 cup gluten-free flour blend
1/4 cup sugar
4 tsp baking powder
3/4 tsp xanthan gum
1/4 cup shortening (not butter)
2 large eggs
1 cup milk (for dairy free use soy)
1 cup yellow cornmeal

For Stuffing:
2 Tbsp. butter
1/2 cup celery, chopped
1 small onion, chopped
2 eggs, beaten
2 cups gluten-free chicken stock
2 Tbsp dried sage
salt and pepper to taste

Preheat the oven to 425' Combine all the dry ingredients for the cornbread in a large bowl. Cut the shortening into the flour using two forks or a pastry cutter (or a food processor) until there are walnut-sized pieces of shortening in a sandy flour.

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until combined. Stir int he cornmeal, working quickly, until just combined. Do not over stir. Pour into greased 9*9*2 pan. Bake for 20-25 minutes, or until the sides of the cornbread shrink slightly away from the pan and a toothpick inserted into the center comes out clean. Let cool, then crumble.

Reduce heat to 350' Grease one 9*13 pan baking dish. In a large skillet over medium heat, melt butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage, salt and pepper. Mix well. Place into prepared dish and bake for 30 minutes. Refrigerate any leftovers.