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.

Gluten Free Green Bean Casserole

1 lb canned or fresh green beans (rinsed, trimmed and halved)
2 Tbsp. unsalted butter (for dairy free use dairy/gluten free butter)
2 large portabella mushrooms (sliced)
1/2 tsp. freshly ground black pepper
1/3 C sour cream (For Dairy Free use Soy Milk)
2 Tbsp gluten-free flour mix
2 cups gluten-free cream of mushroom soup
1 fried onion, thinly sliced

For fried onions:
1 medium onion, sliced thin
1/3 cup gluten-free flour mix
1/4 tsp. sea salt
1/4 cup vegetable oil

Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour and salt. Meanwhile, heat the vegetable oil in a nonstick skillet on medium-high. Brown the onions in the hot oil, approximately 3-4 minutes per side. Place the browned onions on a paper-towel-lined baking sheet.

Preheat oven to 400' for the baking the casserole. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add garlic and flour, stirring to coat. Cook and additional minute, then add the sour cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole dish and bake for 10 minutes, or until bubble. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm. Refrigerate any leftovers.