GF Cornbread Stuffing

      • Ingredients:
        • ¾ cup Arrowhead Mills® organic white rice flour
        • ¾ cup Arrowhead Mills® organic yellow cornmeal
        • 1/3 cup Hain Pure Foods® sugar
        • ¼ cup potato starch
        • 2 tsp Hain Pure Foods® baking powder
        • ½ tsp Hain Pure Foods® sea salt
        • pinch of ground cinnamon
        • 2 eggs
        • 1 cup WestSoy® Soy Milk
        • 4 tbsp unsalted butter, melted

        Stuffing Ingredients:

        • 6 cups (or one loaf – recipe above) cornbread, cut into cubes
        • ¾ cup pecans, chopped
        • 4 large leeks
        • 3 small or 2 large celery ribs, diced
        • 1 tbsp Spectrum® Extra Virgin Olive Oil
        • 2 tbsp unsalted butter
        • ½ tsp Hain Pure Foods® sea salt
        • ½ tsp of ground pepper
        • ½ lb or 2-3 links of sausage, removed from casings (I used spicy chicken sausage)
        • 1 ½ cups fresh cranberries
        • 1 tablespoon of Hain Pure Foods® sugar
        • ½ cup parsley, chopped
        • 1 ½ cup Imagine® organic free range chicken broth
      • Directions:
        1. Preheat oven to 400 degrees F.
        2. Spray 9×9 pan with non-stick  spray or grease with butter. Set aside.
        3. Mix together white rice flour, cornmeal, sugar, potato starch, baking powder, salt and cinnamon.
        4. In a separate bowl, whisk together eggs, soy milk and butter – make sure it has cooled first.
        5. Add the wet ingredients to the flour mixture and mix until well combined.
        6. Fill baking pan and bake for 18 -20 minutes or until you insert a toothpick and it comes out clean.

        *note – I made the cornbread the day before and let it sit out so it would be dry for the stuffing

        Stuffing Directions:

        1. Preheat oven to 325?F degrees.
        2. In a baking pan, roast the pecans until golden, about 8-10 minutes.
        3. To prepare the leeks – cut off both ends, slice down the center and then dice both halves. Do this to all leeks. Place in a strainer and carefully wash off the dirt.
        4. In a large skillet, heat the olive oil and butter over medium heat. Add leeks and celery. Season with salt and pepper. Reduce heat to low and stir until leeks are cooked, about 15 minutes. Pinch small pieces of the sausage into the skillet and cook over medium heat for about 5-8 minutes or until sausage is cooked through.
        5. In a separate saucepan, cook cranberries and sugar until the berries begin to pop. Remove from heat.
        6. In a very large bowl, add cubes of the cornbread. Add the pecans, leeks and sausage mixture, as well as the cranberries and parsley. Mix together. Carefully pour the chicken broth and continue to mix together. Season with salt + pepper.
        7. Pour ingredients into a baking dish. Cover with foil and bake for 1 hour (325?F degrees). If you want it a little more crispy, remove the foil after 30 minutes.
          Serve and enjoy!