January 22, 2014

Gluten Free Cornbread Dressing


Makes 10 Servings

Bob’s Red Mill Cornbread mix (gluten free), cubed and dried
1/3 cup - Oil or butter
2 – Eggs

1 tsp – olive oil
1 Tbsp - Fresh Sage
1/2 tsp - Dry sage
¼ tsp - Fresh rosemary
½ tsp - Fresh Thyme
½ tsp - Dried Parsley
¼ tsp - Garlic Powder
1 ½ cups - Unsalted chicken stock
.5 lb -Sweet ground sausage
1 – Sweet Onion
½ cup - Celery
Salt and pepper

Preheat to 350 degrees

1.       Cook the cornbread mix as instructed on the instructions.  Let cool, then cube and dry.  Leave out overnight or if you don’t have time, add to oven at 325 degree until dried out (45 to 60 minutes).
2.       Over medium heat cook ground sausage until brown.  Drain fat then set aside to cool.
3.       Wipe out the access fat from the pan then add olive oil, onion, and celery until soft, about 10 minutes.
4.       Next add sage, rosemary, thyme, parsley, garlic, and salt and pepper.  Cook another couple minutes then add to a large bowl.
5.       Add the sausage to the large bowl and the dried cornbread. Add chicken stock then mix using your hands making sure the stuffing isn’t too dry.  You may need to add more chicken stock.
6.       Put stuffing into a baking dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

Gluten Free Mac and Cheese




Makes 10 Servings

12 oz  - Uncooked gluten free elbow macaroni
¾ cup - Light Sour Cream
3 cups - 1% Milk
1 tsp - Garlic powder
1 tsp - Onion powder
4 Tbsp – Gluten free flour
2 tsp - Mustard
1 tsp - Salt
1 tsp - ground Cayenne
½ tsp - Black pepper
3 cups - Sharp Cheddar cheese, shredded
4 oz – Monterey Jack cheese, shredded
4 oz – Havarti cheese
4 oz - Gorgonzola cheese, crumbled
6 dashes of Tabasco hot sauce

3 Tbsp – Gluten Free Plain bread crumbs
3 Tbsp - Parmesan cheese, grated
3 Tbsp - Light olive oil

Preheat oven to 350 degrees.

1. In a quart saucepan, cook and drain macaroni as directed on package.  Return macaroni to saucepan and add sour cream, stir then cover to keep warm.
2. In another saucepan over medium heat add milk, garlic powder, onion powder, flour, mustard, salt, pepper, and cayenne. Whisk until smooth, stir constantly until mixture boils and thickens. Then remove from heat and stir in cheese a little at a time until cheese is melted.
3. Add cheese sauce to macaroni mixture, mix well.  Pour into a baking dish.
4. In a small bowl mix the remaining ingredients (bread crumbs, parmesan cheese, and olive oil). Sprinkle over macaroni.
5. Bake for 25 minutes or until edges are bubbly.