Can you believe it’s almost Thanksgiving? For me, normally time doesn’t pass fast or slow. It just passes in real time. But the last couple of weeks have been an … more
Can you believe it’s almost Thanksgiving? For me, normally time doesn’t pass fast or slow. It just passes in real time. But the last couple of weeks have been an exception. Time seems to go forward in fits and spurts, and I find myself bewildered by the fact that it’s Thanksgiving already.
Most years, I am a guest at someone else’s Thanksgiving table, and there is no doubt that that has a certain charm to it. But because of Jonathan’s celiac disease, I cook anyhow — and I end up catering for 1. And my two girls always want to eat what Jonathan has, foodies that they are, so it’s like catering for 1 + 1/2 + 1/2. Nonsense. So this year we’re hosting, and I’m cooking it all. I love it, but don’t expect me to also be able to remember, on any given day, what day of the week it is.
So in the spirit of the Pilgrims, who of course we all know made stuffing, I give you the slightly sweet, mostly savory, totally naturally gluten free Cornbread Stuffing.
Apple & Leek Cornbread Stuffing
Six tablespoons unsalted butter
3 tablespoons olive oil
3 leeks, trimmed and sliced thinly in cross-section
3 McIntosh apples, peeled, cored & diced
2 tablespoons poultry seasoning
kosher salt & freshly ground black pepper to taste
3 tablespoons fresh parsley, chopped
1 recipe Old fashioned GF cornbread, crumbled
2 eggs, beaten
1/3 cup milk
1. In a medium saucepan over very low heat, melt the butter with the olive oil. Once the butter is melted, add the leeks, apples, poultry seasoning, salt and pepper, and parsley, and cook, covered, over medium-low heat until the leeks and apples are soft and the flavors married. The mixture should be very fragrant.
2. Add the crumbled cornbread to the mixture and stir to combine. Break up any very large pieces with your stirring spoon. Set aside the mixture to cool for about 10-15 minutes.
3. Preheat the oven to 375 degrees. Grease or line 12 muffin cups or a casserole dish and set it aside.
4. Combine the eggs and milk in a separate small bowl and whisk to combine. After the 10-15 minutes of cooling off, temper the beaten egg mixture by adding a few spoonfuls of the stuffing mixture and stirring gently. This exercise allows the eggs to accustom to the temperature of the warm stuffing mixture without being scrambled. Add the tempered egg mixture to the rest of the stuffing mixture and stir gently until completely combined.
5. If using a muffin tin, divide the mixture evenly among the muffin tins and press down the tops. If using a casserole dish, spread the mixture evenly in the dish and smooth the top. You don’t want any big pieces of cornbread sticking up. They’ll burn.
6. Place the stuffing in the preheated oven and bake for 20 or 25 minutes (20 minutes for the muffin cups; 25 minutes for a casserole dish), or until the egg is set and the stuffing is nicely browned.
Serve warm or at room temperature. In my book, if I sit down and everything is lukewarm, I consider it a victory.