stuffing recipes, thanksgiving, stuffing, recipe

Recipe: Gluten-Free Cornbread Stuffing

This twist scraps gluten but offers a spicy kick.

Manhattan marketing executive and inveterate hostess Anne Taylor Davis has a go-to Thanksgiving stuffing that she adapted from the late novelist and food writer Laurie Colwin"It's my most requested dish for the holiday and the spice of the jalapeño lifts it out of banal sweetness."

1 cup unsalted butter
2 medium-sized onions, diced
1 leek, cleaned, white and tender green parts diced
2 shallots, diced
1 large clove of garlic, minced
1 small jalapeño pepper, minced (seeds removed if less heat is desired)
1/2 lb prosciutto, diced
16 oz gluten-free cornbread stuffing mix or dried and crumbled cornbread from a gluten-free corn meal like Bob’s Red Mill
Freshly ground black pepper, 10 twists
Bunch of flat leaf parsley, leaves and tender stems chopped
2 cups homemade chicken broth or low sodium canned chicken broth

Sauté vegetables in butter over low heat until tender and soft, about 10-15 minutes. Add prosciutto and sauté for 5 minutes. Add cornbread. Season with pepper. Add parsley and sauté until mixture is coated in butter.

Moisten mixture with broth, adding 1/4 cup at a time until moist and fluffy but not wet. Taste for seasoning. Add additional pepper and/or kosher salt if needed.

Preheat oven to 350. Coat 13 x 9" baking pan with non-stick spray. Spoon mixture into pan. Dot with butter. Bake for 30-40 minutes until top is golden brown and crusty.

Also in this series: a quinoa stuffing and vegan one using mushrooms and leeks