Recipes

Nana's Gluten-Free, Slow-Cooker Cornbread Stuffing
(works best if you begin the day before) 


*** Moderate

$$Moderate  

Prep Time: 30 minutes (not including the time to bake the cornbread ahead of time  Passive Time: overnight  Cook Time: 4-6 hours in slow-cooker or about 1 hour in oven

Tools: pan for cornbread (optional), measuring cups and spoons, medium and large bowl, knife and cutting board, large (10 to 12-inch skillet), 


Cornbread: (or buy prepared cornbread)

1 package of Bob's Red Mill Gluten Free Cornbread Mix 

 

1. Bake the cornbread mix according to directions on package and use the remainder for other things, like Papaw's favorite: cornbread and milk! Loosely cover and store for a day, so it dries out a bit. You can also make this up to several weeks in advance and freeze, thawing the day before. Crumble up the amount needed.

 

Dry ingredients:

4-1/2 to 6 cups GF cornbread crumbs (see above)

1 (16-ounce) package Rudi’s Gluten Free Herb Stuffing Mix

1 cup chopped fresh parsley

1-2 tablespoons poultry seasoning (or use sage and thyme)

1/2 teaspoon salt

1/2 teaspoon pepper

 

Wet ingredients:

1 medium onion

1 cup chopped celery

1/4 cup butter

1 cup chopped pecans

4 large eggs

2 cups milk or half and half (can use non-dairy milk if desired)

6-8 cups broth (your choice-chicken or vegetable)

 

For dry ingredients: 

1. Stir together the cornbread crumbs, stuffing mix, herbs and seasonings in a large bowl. Chef’s Tip: You can do this the day before and store in a sealed container.


For wet ingredients:

2. Chop the onion and celery. Heat butter in a large skillet over medium-low heat. Add onion and celery and cook for 3 minutes. Chop pecans and add to onion mixture. Cook and stir another 2 minutes. Add to cornbread mixture.

3. Mix eggs and milk together with a whisk or fork in a medium bowl and add to cornbread mixture.

4. Stir in broth until desired consistency — should be very moist. 

5. Pour mixture into lightly greased 5-1/2 to 6 quart (large) slow cooker and cook on low for 4-6 hours or until cooked through and set. 

 

Chef’s Tip: This recipe fills up the large slow cooker, so adjust accordingly if you plan to use a smaller one. However, it doesn’t expand in size as it cooks, so don’t worry about that. Fill to within 1 inches of top. 


VARIATION: 

Pour into a large baking dish and cook in the oven at 350°F until set, about 1 hour. (But the beauty of doing it in a slow cooker is having the oven free and keeping the stuffing warm until ready to serve.)


dressing


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CREAMY PUMPKIN PIE (or BARS)

 Yields 1 pie or 9 bars (if cooked in a baking dish)

           “My favorite pie, and I only eat it once a year. This is one time I don’t ” ~ Bobbi


*** Easy!

$$Moderate 

Prep Time: 10 minutes Cook Time: 55-60 minutes

Tools: pie plate or 8x8-inch baking dish, large bowl, measuring spoons and cups

 

3 eggs

1/4 cup brown sugar

1/4 cup maple syrup

1 (15-ounce) can pumpkin purée

1/2 tablespoon ground cinnamon

1/2 tablespoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

3/4 cup cream

1/2 cup half and half

 

1 whole wheat, gluten-free or graham cracker pie crust *

 

Preheat oven to 450°F.


1. Lightly beat eggs with a whisk or fork in a large bowl. Stir in sugar and syrup. 

2. Stir in pumpkin and spices.

3. Add cream and half and half and stir until well blended.

4. Pour into prepared, uncooked pie crust. Bake at 450°F for 10 minutes. Turn the heat down to 325°F and bake another 45-50 minutes or until done. Insert a wooden toothpick into the center and remove. It should come out clean. Alternatively, press down gently in the center to feel if it’s set.

5. Cool completely at room temperature. Refrigerate if desired.    


VARIATION:

Bars-Make a graham cracker crust or the gluten-free crust below and press into a greased 8x8-inch baking dish. Pour filling over crust and bake as indicated. Cut into 9 squares.


* Gluten-free Pecan Coconut Pie Crust


1 cup unsweetened organic coconut

1 cup pecans

1/2 cup all purpose gluten-free flour blend

1/2 cup brown sugar OR 4 pitted dates, chopped

2 teaspoons ground cinnamon

5 tablespoons butter or coconut oil

1 tablespoon water


Place everything in a food processor until well blended. Add water just to moisten slightly. Pour into a 9 or 10-inch pie pan, spreading and pressing firmly to form a crust. I baked it at 350°F for about 5 minutes to set it first. That's optional.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™