I’m so excited for Thanksgiving.
Turkey, cranberries, STUFFING (the best!), brussels sprouts, potatoes every which way and of course, pie! Aside from the food, the moment we all come together to prepare the big meal and share all that we’re thankful for.
When I thought my entire world was collapsing, my husband reminded me of just how lucky we are. It might be hard, but there’s so much tragedy out there that we have not experienced. He’s right. And I’m incredibly thankful for all that we do have.
This year we’ll be doing Thanksgiving here at my parents home with just my sister, husband, kiddo and myself. Usually we’re in Hawaii at this time and keeping things simple. I already have the brussels sprouts, potatoes, stuffing (of course), vegetarian stuffing, and cranberry recipes all planned out. I’m so excited.
THIS stuffing is 100% on our menu.
This stuffing is a great combination of flavors. The cornbread adds a hint of sweetness mixed with the tartness of the cranberries and then the protein of the sausage. It does a great flavor dance in your mouth.
My sister’s lucky I love her. Or just lucky I like to cook. She’s vegetarian so I’ll make two different stuffing this year. You know, the boys require meat in practically every dish they consume so this one is an obvious. My plan is to do two batches of cornbread. First batch goes to this recipes and the second batch to this vegetarian version from Michael Symon. He’s totally my celebrity chef crush. Guilty.
For other easy vegetarian options, I have this Quinoa, Sweet Potatoes and Dried Cranberry Stuffing or a non-traditional “stuffing”, Stuffed Acorn Squash with Quinoa and Pistachios.
Just a little over a week… you ready for all this food? And then the leftovers… best food coma of the year.
This is a sponsored post. I’ve been compensated for my time to develop & photograph this recipe from Hain Celestial. Products were provided. All opinions are my own. Hain Celestial on Facebook: http://on.fb.me/Zjth5Y / Hain Celestial on Pinterest: http://bit.ly/HainCelestialPinterest
Gluten-Free Cornbread Stuffing
Serves about 6-8 people
- 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
Preheat oven to 400 degrees F. Spray 9×9 pan with non-stick spray or grease with butter. Set aside.
Mix together white rice flour, cornmeal, sugar, potato starch, baking powder, salt and cinnamon.
In a separate bowl, whisk together eggs, soy milk and butter – make sure it has cooled first.
Add the wet ingredients to the flour mixture and mix until well combined.
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
- 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
Preheat oven to 325?F degrees. In a baking pan, roast the pecans until golden, about 8-10 minutes.
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.
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.
In a separate saucepan, cook cranberries and sugar until the berries begin to pop. Remove from heat.
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.
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!
November 18 2013