11/21/14

Gluten-Free, Dairy Free, Meat-Free (but not Taste-Free!) Thanksgiving Stuffing

It is difficult for families to get together and sit down for a meal, but taking into account food allergies and specific diets makes it near impossible for everyone to break the same bread! Luckily with this series, Market Street makes it easy to pull off a Thanksgiving dinner that can accommodate (most) every diet restriction there is! Today I'm going to show you how to make delicious cornbread stuffing that will make anyone with a gluten-sensitivity, lactose intolerance, or who follow a vegetarian/vegan diet able to eat the same delicious dish as everyone else at the table.

Mouthwatering Cornbread Stuffing



What you need to make cornbread:
-1 cup cornmeal
-1 cup Bisquick Gluten Free mix
-1 cup Silk Original soymilk
- 2 T sugar
-2 T oil
- 1 ripe banana



What you need to make stuffing
-cornbread, cut into bite-sized chunks
-1 cup of celery
-1/2 of onion
-2 T oil
-1 T oregano
-1 T thyme
-3 T dried rosemary
-Salt and pepper to taste
-1 cup of vegetable broth

For the cornbread, begin by mixing all dry ingredients together




Add milk and oil. Mixing constantly.



Then, add chunks of banana



Put mixture in a round baking pan and bake on 425 for 25-30 minutes.



**Note** If the cornbread is too moist for your stuffing preferences, allow time for the cornbread to sit uncovered in the refrigerator for up to 3 hours.

To make the stuffing:

Cut the cornbread into bite-sized chunks



Meanwhile, heat the oil in a skillet and add celery, onion and seasoning.



Cook until celery is soft and onions are translucent


Add veggie mix with the cornbread, along with the vegetable broth and place in a casserole dish
Cover and bake at 350 for 35-40 minutes or until the center is hot





There you go! An easy side (but essential) Thanksgiving dish that everyone can enjoy!


Written by: Allison Cleary, TWU Dietetic Intern.


Allison is currently in the Master's program and dietetic internship at Texas Woman's University, and will graduate in May of 2015. In her spare time she enjoys cooking, running, playing ultimate Frisbee and catching up with her friends and family.

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