Wild Rice and Cornbread Stuffing

Name: Wild Rice and Cornbread Stuffing
Ingredients: 1 cup gluten-free all purpose flour; 1 cup cornmeal; 1/4 cup sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 2 eggs, beaten; 1 cup milk, at room temperature; 1 pound sweet Italian sausage, removed from casing; 1 cup onion, diced; 4 stalks celery, diced; 3 cloves garlic, minced; 1 1/2 cups cooked wild rice; 2 tablespoons olive oil; 1 1/2 cups chicken stock; 8-10 sage leaves, finely chopped; Salt and pepper, to taste

16 ingredients

7 steps

Ingredients

1 cup gluten-free all purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs, beaten
1 cup milk, at room temperature
1 pound sweet Italian sausage, removed from casing
1 cup onion, diced
4 stalks celery, diced
3 cloves garlic, minced
1 1/2 cups cooked wild rice
2 tablespoons olive oil
1 1/2 cups chicken stock
8-10 sage leaves, finely chopped
Salt and pepper, to taste

Directions

1

Preheat oven to 400F.
2

Combine dry ingredients in a large bowl.
3

Grease your baking pan using 1 tablespoon of the butter and place in preheated oven.
4

Whisk 3 tablespoons butter, eggs and milk together in a large bowl, then add wet ingredients to dry ingredients and whisk until fully combined.
5

Remove heated baking dish from oven and pour batter in evenly.
6

Return dish to oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
7

Allow to cool completely, then cut into 1-inch cubes and leave out on a baking pan overnight to harden.