Thanks first of all to the TwoBunch for including me as contributing author to the FoodBunch Blog! I suppose I know a thing or two about cuisine and have certainly prepared my share of turkey dinners so here are some thoughts on this year’s menu for our belated Thanksgiving.

A few new challenges were thrown into the mix with a celiac guest and another with a nut allergy. To manage this I included gluten free Cornbread Stuffing prepared with the following cornbread recipe which is surprisingly like the old fashioned version. A flourless Chocolate Pear Tarte provided a gluten free dessert option and the vegetables and gravy were prepared without wheat flour. I replaced the almonds in Green Beans Almondine and the pecans in my Cornbread Stuffing with bacon which was well received. Lastly, in a blast of overkill, I labeled all of the dishes on the buffet so there would not be any confusion. That one got a good laugh anyway!

Gluten Free Cornbread Stuffing

Cornbread Stuffing1 cup milk
1 egg
1/4 cup canola oil
1/4 teaspoon vinegar
1/3 cup brown rice flour
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 cup cornmeal
1/4 cup sugar

Preheat oven to 375F. In mixer bowl, combine milk, egg, oil, and vinegar. Beat well. Add all other ingredients and mix well. The batter will be very thin.

Pour batter into greased 8″ x 8″ baking pan. Bake 30 minutes, until done to the touch. Do not overbake as it will be dry.

To make bread cubes for stuffing:
Cool in pan, then cut into thin strips and then into 1/4″ cubes. Place on cookie sheet to dry for 24 hours.

This would also be great with a hearty bowl of soup, but be sure to serve fresh from the oven.



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