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Day: November 7, 2011

Wheat-free Cornbread Stuffing

November 7, 2011 by gracefulfitness 4 Comments

I just couldn’t wait any longer.

It was time to make stuffing.

But not just any stuffing.

Cornbread and butternut squash stuffing.

I always make stuffing and cranberry sauce for Thanksgiving.  It’s my thing.  The cranberry sauce goes back to when I was a teenager and I loved to cook but only super simple things; Cream of Wheat, noodle soup, chocolate pudding (from scratch and from a box), and cranberry sauce.  These days I think I like to take charge of the sauce so that I can cut the sugar and throw in some spices. Since I don’t eat meat I started making stuffing for the big meal to ensure that I would enjoy a delicious-whole grain-meat-free-yet-still-sort-of-traditional side dish.

A few weeks ago I caught a glimpse of a beautiful recipe for a cornbread stuffing.   My mom doesn’t eat a lot of wheat so I thought this would be the perfect addition to our table this year.  I couldn’t find the recipe so I came up with my own.

This dish is gluten free, vegetarian (and can easily be made vegan), and “light” compared to traditional butter laden stuffings.

First I made cornbread.

Into a bowl went

  • 3 cups organic cornmeal
  • 2 tablespoons ground flax seeds
  • 1/2 teaspoon each baking soda, baking powder, and salt
  • a good pinch each of the stuffing herbs (dried parsley, sage, rosemary, and thyme) or a few pinches of your homemade Stuffing Salt (reduce salt if using herb salt)
Whisk dry ingredients together then add wet
  • 2 cups any kind of milk you like; soy, cow, nut, coconut, zucchini…yep, I have a friend soy/dairy allergic friend who makes zucchini milk!
  • 1/4 cup yogurt, applesauce, or pumpkin puree
  • 1 tablespoon olive oil
Mix the batter thoroughly then leave it to rest for about twenty minutes.
Spread the batter on a cookie sheet with a silplat on or give it a little grease.
Cook at 400 degrees for about a half hour or until it looks done (you know, cooked and starting to brown).
In the meantime you can gather and prep your veg.
  • One onion, minced
  • ~3 cups of butternut squash, diced
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 3 or more cloves of garlic, minced
  • fat for cooking
  • honey or sugar
  • balsamic vinegar
  • salt
  • 2 cups of water
Heat a teaspoon or two of coconut oil or butter over low-medium heat.  Add onions and a spoonful of honey or sugar and cook slowly until translucent.  Add squash and continue to cook, stirring occasionally.
When the squash begins to soften, add the celery, some salt/herb salt, and a splash of balsamic vinegar.  Cook and stir for ~5 minutes then add the carrots, garlic, and two cups of water.  Bring the water to a gentle simmer for a few minutes then turn off heat.
When the cornbread is done, cut it into pieces and toss into a big bowl.
Add 1/4 cup of nutritional yeast and big pinches of stuffing herbs and salt/stuffing salt and a few grinds of pepper.
Top with the veggie mixture and gently stir until fully incorporated.
Taste for saltiness/herbiness and adjust as needed.
Scoop into an oven safe dish, press everything down, and either put it in the oven or into the fridge to re-heat later.
To heat: bake covered with foil for 15 minutes or so at 400* then uncover and broil for a few minutes to get the top crusty.

Do you have a Thanksgiving tradition of making the same dish?

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Posted in: cooking, food Tagged: butternut squash, corn, gluten free, vegan, vegetarian

I am Faith Levine, a movement instructor, home gardener, mountain biker, hiker, pickle maker, closet poet, and best of friend to some of the most amazing women in the world.

I’d love to hear from you,
gracefulfitness@live.com

Header photo: Meredith Coe

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Hi, I'm Faith! New? Check out I Am for my story, I Cook for recipes, and I Move for some motivation to get moving! I'd love to hear from you, e-mail me gracefulfitness@live.com
Header photo: Meredith Coe

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