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Gluten-Free Pumpkin Cornbread Stuffing with Bacon & Charred Vegetables
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November 24, 2015 Comments Off on Gluten-Free Pumpkin Cornbread Stuffing with Bacon & Charred Vegetables
If you are looking for a completely different type of stuffing, this is the one to try this Thanksgiving! It is delicious…savory, yet sweet, with amazing flavor added by charring leeks & onions in bacon fat. I read so many stuffing recipes before I came up with this recipe, which is a complete experiment. If you do not live near a Williams-Sonoma store, no worries! Take your favorite pumpkin bread recipe, and substitute Cup4Cup Flour for all-purpose flour…you will love this product…Cup4Cup acts just like regular flour…no one will ever know the difference!
Preheat your oven to 350˚. In a bowl, mix together the pumpkin bread mix, eggs, melted butter & water. Pour the batter into a 4X8-inch loaf pan that had been sprayed with nonstick cooking spray & coated with cornstarch. Bake for 1 hour.
Preheat your oven to 350˚. Place an 8X8-inch pan or 8-inch cast-iron skillet in the oven. Whisk together cornmeal, Cup4Cup flour, sugar, kosher salt, baking soda, & baking powder in a bowl. Add the melted butter, eggs & milk, and whisk the wet & dry ingredients together until smooth. Spray the skillet with nonstick cooking spray. Pour the batter into the skillet. Bake the cornbread until done, about 30-40 minutes.
Preheat your oven to 350˚. Cut the pumpkin bread & cornbread into ½-inch cubes (a). Let the cubes dry overnight, then toast the cubes until well-browned, about 20-30 minutes (b).
Increase your oven temperature to 400˚. Place the bacon strips on an aluminum foil-lined rimmed baking sheet & bake the bacon until crispy, about 20 minutes. Remove the bacon and break into pieces. Pour the bacon fat into an 8-inch cast-iron skillet heat the skillet over medium-high heat. Slice the leeks vertically & quarter both onions. Place the leeks, cut-side down in the hot fat & sear until the leeks are charred on one side (a), then remove from the skillet. Add the red onions, searing on both cut sides (b), then repeat with the sweet onions (c). Combine in a bowl.
Chop the celery into small dice, then add to the skillet with 2 sticks of butter. Melt the butter & sauté the celery just until softened.
Rough chop the leeks & onions, then add to the skillet (a). Chop the sage & parsley, then add to the skillet with the bacon, sautéing until the sage is fragrant (b). If adding the jalapeños, mince & sauté with the other vegetables.
Add the toasted bread cubes to the skillet, tossing well to coat with the butter & the other ingredients.
Turn off the stove. Drizzle the heavy cream (a), then the hard cider (b), stirring well so that the bread cubes absorb the liquid. Whisk the eggs with the chicken broth, then pour over the entire pumpkin cornbread stuffing mixture (c). Allow the stuffing to absorb all the liquid, stirring intermittently to absorb all the liquid. Once the liquid is absorbed, pat the surface flat. You can refrigerate the pumpkin cornbread stuffing overnight at this point.
When ready to bake the stuffing, preheat your oven to 350˚. Thinly slice the third stick of butter and lay the pats over the top of the pumpkin cornbread stuffing. Bake the stuffing for 35-40 minutes, until the top is crunchy. Allow the pumpkin cornbread stuffing to rest for 10 minutes or so before serving...resting will prevent the stuffing from falling apart.