Green bean casserole:2 cans cut green beans
1 can gluten free French fried onions (Aldi or Trader Joes)
1 box Pacific Brand GF cream of mushroom soup
1 cup milk
*Combine green beans, 2/3 of the can of onions, milk, pepper(to taste) and soup in 8x8 baking dish. Bake in 325 oven for 20/25 minutes. Stir. Top with remaining onions, bake 5 more minutes.
Cheesy Baked Green Beans- Serves 4-6
Stuffing:2 packages GF stuffing mix (Aldi or Trader Joes)
1 box GF chicken stock
4 stalk celery cut small
1 small cooking onion diced
Salt/pepper to taste
*Combine onion, celery, stuffing mix and stock in 9x13 dish, add stock gradually until dish is moist.
Season to taste
Cover with foil and bake in 350 oven for 30 minutes, stir and replace foil every 10 minutes, add stock if you would like more moist
Cauliflower Stuffing-serves 6
Gluten-Free Cornbread Sausage Stuffing with Leeks, Pecans, and Dried Cranberries-serves 10-12
3 cups homemade turkey or chicken broth or canned low-sodium chicken broth
2 cups half-and-half (or whole milk)
2 large eggs, beaten lightly
8 tablespoons (1 stick) butter, plus extra for greasing baking dish
1 ½ pounds bulk pork sausage (not breakfast sausage), broken in 1” pieces
3 medium onions, chopped fine (about 3 cups)
3 stalks celery, chopped fine (about 1 ½ cups)
2 leeks, thinly sliced, washed well
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 garlic cloves, minced
1 ½ teaspoons salt
2 tsp. freshly ground black pepper
1 cup roughly chopped pecans
1/2 cup dried cranberries
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 9” by 13” baking dish with butter.
2. Beat the eggs in a medium bowl; whisk in the buttermilk and milk.
3. Whisk the dry ingredients together in a large bowl. Make a well in the center and pour the egg/milk mixture into the well. Stir with a whisk until just combined. Stir in the butter.
4. Pour batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away form the sides of the pan, 30 to 40 minutes.
5. Transfer the baking dish to a wire rack and cool to room temperature before using, about 1 hour. Cut the cornbread into 1″ cubes and spread in an even layer on 2 baking sheets. Place in a 250 degree oven for 50-60 minutes, or until dried out and evenly toasted. (I usually pull the pans out and turn the cornbread over for even toasting.)
1. Place the cornbread in a large bowl (the larger the better—the huge Tupperware works well). Whisk together stock, half-and-half, and eggs in a medium bowl. Pour over cornbread and toss VERY gently just to coat—try not to break the cubes into smaller pieces. Set aside.
2. Heat a heavy-bottomed 12” skillet over med-high heat, until hot. Add 2 Tbsp. butter and swirl to coat pan. When foaming subsides, add the sausage and cook until it loses its raw color, about 5-7 minutes. With a slotted spoon, transfer the sausage to a medium bowl. Add about half the onions and celery to the fat in the skillet; saute, stirring occasionally, over medium-high heat until softened, about 5 minutes. Transfer onion mixture to the bowl with the sausage. Return the skillet to the heat and add the remaining 6 Tbsp. butter, when the foam subsides, add the remaining celery, onions, and leeks. Sauté, stirring occasionally, until softened, about 5 minutes. Stir in the thyme, sage, and garlic; cook until fragrant, about 30 seconds; add the salt and pepper. Add this mixture along with the sausage and onion mixture and the cranberries and pecans to the cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover the bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.
3. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Butter a 10” by 15” baking dish (or 2, 9” square or 7 by 11” baking dishes). Transfer the stuffing to the baking dish; pour any liquid accumulated in the bottom of the bowl over the stuffing and, if necessary, gently press the stuffing with a rubber spatula to fit it into the baking dish. Bake until golden brown, 35 to 40 minutes.
*To make this gluten-free use 1 cup brown or white rice flour, 1/2 cup sorghum flour, 1/2 cup tapioca starch, and 1/4 teaspoon xanthan gum. Alternatively, you can use your favorite all-purpose GF flour. If it doesn’t contain a gum, add 1/2 teaspoon xanthan or guar gum.