GLUTEN FREE CORNBREAD DRESSING
Almond Flour Cornbread (cooled)
1 large onion
4-6 ribs of celery with tops
1 can of black olives (pitted and sliced)
1/4 cup vegan “butter” (I like earth balance)
48-64 ounces chicken or vegetable stock or broth (I used 3 tablespoons chicken better than bouillon dissolved in 64 ounces of hot water)
Sage, Parsley, Granulated garlic powder, Granulated onion powder, Himalayan pink salt, Coarse ground black pepper
This recipe is very forgiving. You can adjust to your own personal preference/taste. You can omit the onion, celery, or olives if you prefer. And if you want to omit the celery but still want the flavor, use celery salt instead of himalayan pink salt.
Use a deep 9X13 or larger baking dish to prepare my Almond Flour Cornbread (see Blog for recipe) and allow to cool. Preheat oven to 400 degrees (or 375 degrees, see below).
Chop the onion. Slice the celery. Chop the celery tops and set aside. Place the butter, onion, and celery in a sautee pan over low-medium heat to cook low and slow until translucent and soft but not browned.
Use hands to crumble up the cornbread roughly just so that there are no real large pieces. Add the seasonings according to your personal taste (I used approximately 1 tbsp sage, 2 tbsp parsely, 1/2 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp himalayan pink salt, and 1 tsp [teaspoon] coarse ground black pepper). Mix to incorporate the seasonings evenly. Add the celery tops, olives, and cooked onion/celery/butter mixture. Mix to incorporate evenly. Add your stock/broth evenly over the dressing to thoroughly moisten. It should be very wet. Put it into the oven and heat thoroughly until broth is absorbed but dressing is still moist and top is lightly browned (about 30-45 minutes). If top is browning faster than broth is getting absorbed then put foil over it. Alternatively, you can apply foil before putting into 375 degree oven and bake until most of the broth is absorbed then take off the foil and put back into oven at 400 degrees to lightly brown the top.
GRAVY
1 large portobello mushroom (gills scraped off with spoon, stem removed, diced)
1/4 large onion (diced)
1 tbsp better than bouillon of your choice (I used chicken)
2 tbsp vegan “butter” (I used earth balance)
2 tbsp cornstarch
1 tsp worcestershire sauce, tamari, or liquid aminos (optional)
3 cups water
*You can also use 3 cups stock/broth of your choice instead of the bouillon and water
Sautee the mushrooms, onions, and butter on low until the mushrooms are soft and the onions are translucent. Cool. Add the cornstarch. Stir. Add the bouillon and worcestershire sauce. Stir. Add water. Stir. Cook and stir constantly over medium heat until thickened.
