This is a recipe I’ve been using since the first holiday season I was gluten-free. My family, especially my brother-in-law, seems to love it. I took Glutino’s delicious cornbread recipe that was on the back of their Yankee Cornbread & Muffin Mix box and tweaked it a bit.
I basically changed everything up to the point of adding the poultry seasoning. I used a seasoning mix (can be found in the frozen section of the grocery store) containing onions, green peppers, red peppers, and celery rather than trying to mess with the chopped onion, apple, and turkey sausage. For the six cups of crumbled prepared cornbread, you can either use Glutino’s mix without the sugar as indicated above, another mix you like, or the corn masa cornbread recipe I’ve mentioned previously. I’ve made it twice now with the corn masa cornbread, and it’s turned out very well. This is the cornbread after it’s finished baking.
Once the cornbread is ready, you just crumble it up, place it in a 9 X 13 (or similar-sized) baking dish, mix in the remaining ingredients as specified in Glutino’s recipe, and then bake. The finished product looks as good as it tastes!
- Desired amount of seasoning mix (onions, red peppers, green peppers, and celery)
- 2 tsp poultry seasoning
- 2 tsp salt
- 2 tsp pepper
- 6 cups crumbled prepared cornbread (or amount produced by a single-batch mix or other cornbread recipe)
- 1 cup chicken broth
- Preheat oven to 350 degrees.
- Combine above ingredients in a 9 X 13 (or similar) greased baking dish.
- Bake for one hour.
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