Homemade Gluten Free Cornbread Stuffing Recipe with Chorizo Sausage
If I’ve told you once I’ve told you a thousand times, I get so sick of eating the same old things on all these holidays, which is why I made this cornbread stuffing recipe. It’s always turkey, mashed potatoes, green beans, blah blah blah. Yes, it’s good but sometimes you just have to change things up and keep them interesting.
While I like regular stuffing, I thought it would be good to make a really cool homemade cornbread stuffing with chorizo that goes with a smoked turkey. Yeah, that’s right I brined and smoked some turkeys just like I do every year. This time though, this cornbread stuffing is going to take it to the next level.
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Homemade Gluten Free Cornbread Stuffing Recipe with Chorizo Sausage
For the Cornbread:
• 5 large eggs
• 1 1/4 cup sugar
• 10 ounces melted unsalted butter
• 2 1/2 cups buttermilk
• ½ tablespoon baking soda
• 2 1/2 cups Bob’s Red Mill Gluten Free Cornmeal
• 2 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• pinch sea salt
• 1 tablespoon baking powder
For the Chorizo Stuffing:
2 tablespoons unsalted butter
½ peeled and small diced yellow onion
3 small diced stalks of celery
2 peeled small diced carrots
3 finely minced cloves of garlic
1 ½ pounds loose chorizo sausage
4 eggs
1 cup of chicken stock
sliced green onions for garnish
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves 16
Procedures:
1. Cornbread: Preheat the oven to 325°
2. In a large bowl whisk together the eggs, sugar and butter. Set aside.
3. in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
4. Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
5. Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover.
6. In a large saute pan on medium heat with butter, add in the vegetables and cook until tender, about 3 to 4 minutes. Once brown, add in the chorizo and saute for 3 to 4 minutes until cooked through.
7. In a small bowl whisk together the eggs and chicken stock and set aside.
8. Combine the cornbread cubes with the chorizo mixture and eggs and chicken stock mixture and gently mix
9. Bake at 350° for 35 minutes.
10. Garnish with green onions and serve.
Easy CORNBREAD DRESSING | How to Make Cornbread Dressing | Cornbread Stuffing Recipe
Easy Cornbread Dressing | How to Make Cornbread Dressing | Cornbread Stuffing Recipe
Cooking Made Easy - How to Make Great Food at Home
See our Easy RICE DRESSING video -
Recipe on page 66 of Beryl's cookbook.
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Easy Cornbread Dressing Recipe Ingredients
2 boxes JIFFY corn muffin mix
2 eggs
2/3 cup milk
Spray canola oil
1 and 1/2 pounds ground beef, pork, chicken or turkey (or a combination of pork & beef)
1 (10 ounce) frozen package of Seasoning Blend (chopped onions, bell pepper, and celery) or 3 cups of Cajun Trinity
2-3 cloves of garlic – chopped
3 cups Chicken Stock
handful of chopped green onions
Tony’s Creole Seasoning
Optional add-ins:
2 tablespoons chopped parsley
1 cup chopped fresh cherries or cranberries
1/2 cup chopped pecans
Cornbread Dressing Preparation:
Pre-heat oven to 400 degrees.
Make the JIFFY corn muffin mix according to package directions by mixing the 2 eggs and 2/3 cup of milk with the cornbread flour.
Mix well and it’s alright to be lumpy.
Spray a 13 x 9 inch baking pan.
Pour in the cornbread mixture and spread evenly across the pan.
Place in the oven and bake for 15-20 minutes.
Remove pan from oven and let rest until cool.
Once cool enough to handle, begin to crumble the cornbread and set aside in a bowl.
Easy Cornbread Dressing Recipe Preparation
Turn oven down to 325 degrees.
In a large 6 quart pot, begin by melting 1/2 stick butter on medium heat.
Carefully place the Seasoning blend in the pot and sauté until vegetables are limp and translucent.
Add the chopped garlic and ground meat in the pot and chop up with a flat edged wooden spatula.
Continue to cook the meat and keep chopping into small pieces. (May take minimum 45 minutes to an hour.)
Turn off the heat.
Begin to mix in the crumbled cornbread little by little and mixing well.
Next, one cup at a time, mix in the 3 cups of Chicken Stock.
(Mixture should resemble the consistency of a thick batter.)
Pour Cornbread Dressing into a deep casserole dish that has been sprayed with canola spray oil.
Spread evenly.
Place Cornbread Dressing in the oven covered with the glass cover or foil and bake for 35-45 minutes.
Take the cover off and bake another 15-20 minutes.
Dressing should be firm and not too mushy.
Serve warm and garnish with chopped green onions.
Will feed 10 – 12 people a big spoonful.
If you have a smaller group, just make 1 box of Jiffy corn muffin mix and half all other ingredients.
Beryl
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How to make the BEST EVER Cornbread Sausage Stuffing | Thanksgiving Stuffing Recipe | Allrecipes.com
Stuffing makes a great side dish during the holiday season and we have the best ever stuffing recipe for you to try. Made with cornbread mix, bread, sausage, onion, and more, this stuffing is sure to give your turkey a run for its money as the centerpiece of your Thanksgiving.
#Stuffing #Thanksgiving #Recipe #Cornbread #Sausage #ThanksgivingRecipe
0:00 Introduction
0:42 Type of cornbread to use
1:06 Prepare the baking dish
1:21 Make the sausage mixture
2:11 Prepare the bread and cornbread
2:40 Mix the bread and sausage mixture
2:47 Creating the custard mixture
3:00 Mixing it all together
3:24 Transfer to baking dish & bake
Check out the full recipe:
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Gordon Ramsay's Special Holiday Stuffing Recipe | TheFoodXP
Gordon Ramsay holiday stuffing is the most delicious stuffing recipe prepared instantly. It has delish sausage mixed with breadcrumbs. On top of that the holiday stuffing is infused with rich spices like sage, thyme, salt, and pepper. Prepare this amazing combination of sausages mingled up with spices and cornbread dressing at home.
The recipe to make Gordon Ramsay holiday stuffing is a child’s play. Once you make it right in the kitchen, you will take no time to gobble up all the stuffing. Thanksgiving is often incomplete without making holiday stuffing. So without missing the pleasure of having holiday stuffing on the dinner table, follow the complete recipe.
Ingredients Required For Gordon Ramsay Holiday Stuffing-
- 1 Yellow Onion (finely chopped)
- 1 ounce Breadcrumbs
- 1 tablespoon Sage (finely chopped)
- 1 ½ pounds Ground Sausage
- ¼ cup Dried Cranberries
- 8 ounce Cornbread (torn in bite-sized chunks)
- ½ cup Chestnuts
- 1 teaspoon All Purpose Flour
- 5 tablespoon Unsalted Butter
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Dried Thyme
- ½ teaspoon Baking Powder
- Kosher Salt (to taste)
- Freshly Ground White Pepper (to taste)
Directions To Make Gordon Ramsay Holiday Stuffing-
1. Take a small saute pan and set it over medium heat. Add butter to it and toss in onions. Cook them for about 5 minutes and keep them aside to rest.
2. Add breadcrumbs, spices, thyme, sage, flour, and baking powder to the same pan. Mix them and add a half cup of boiling water to the pan. Let it stand for about 5 minutes.
3. Add sausage to the pan and stir thoroughly. Divide this stuffing into 9 small portions and make small balls of these portions. Leave them to rest in the greased roasting dish (or baking dish). Bake for 25 minutes in a preheated oven (220 C) to 145 C.
4. While the stuffing is in the oven, add dried cranberries to a bowl containing hot water (boiling). Let it sit for 4 to 5 minutes. Drain cranberries.
5. Add butter to a large skillet over medium heat and add cornbread chunks to it. Do not move them and let them cook for about 1 to 2 minutes until they're crispy and brown. Add more butter (if the skillet looks dry), chestnuts, and cranberries. Toss them to combine.
6. Remove the stuffing from the baking dish (or roasting dish) and let it cool for about 5 minutes. Top it with cornbread dressing, garnish with sage leaves, and serve.
Full Recipe-
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THE EASIEST HOMEMADE STUFFING RECIPE FROM SCRATCH Thanksgiving stuffing for beignners
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INTRO & SHOUTOUTS 0:00
PRO TIP #1 1:05
PRO TIP #2 9:25
♡INGREDIENTS♡
- 1 white onion
- 4 garlic cloves
- 1 large carrot
- 2 celery sticks
- thyme
- salt & pepper
- butter
- olive oil
- chicken stock
- bread crumbs
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Sausage, Cornbread & Tart Cherry Stuffing
Chef Matt Jennings of The Farmstead in Providence, RI shows you how to make the ultimate stuffing. Toasted pecans and cornbread add crunch and texture, as does the leek-sausage combination. But it's the dried sour cherries that offer a nice sweet/tart component. This recipe will serve 6, so you might want to double it for a phenomenal sandwich the next day. For the full recipe, go to how2heroes.com