11.23.10 The Right Stuff(ing)
Gluten-Free Cornbread Stuffing
- — 1 loaf gluten-free cornbread (find my recipe in the archive)
- — 1 cup pecans
- — 3 leeks, about 1/2 lb, white and light green parts only
- — 2 celery ribs
- — 3 tablespoons unsalted butter
- — 1/3 lb Italian sausage, sweet or spicy
- — 1 cup fresh cranberries
- — 1/8 cup organic cane or rapadura sugar
- — 1/4 cup finely chopped Italian parsley
- — 1 tablespoon minced sage
- — 1 cup chicken broth
Preheat oven to 325° F.
Cut corn bread into 1/2-inch cubes and spread on a couple of baking sheets. Bake until just dry, about 20 minutes, then transfer one sheet of cubes to a large bowl. Spread the pecans on the empty baking sheet and toast in the oven, about 15 minutes.
Halve leeks lengthwise and slice crosswise into 1/2" pieces. Dump into a colander and rinse well with cold water to remove any dirt. Chop celery.
In a large skillet, melt butter and cook leeks and celery over moderately low heat, stirring, until leeks are tender, about 25 minutes. Season with salt and pepper to taste. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally until sausage is cooked through, about 5 minutes.
In a small heavy saucepan, cook cranberries with sugar over moderately high heat, stirring, until they begin to burst. Chop parsley.
To the bowl of corn bread add the remaining baking sheet of corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth and more salt and pepper, as needed. Toss together. Cool stuffing completely.
Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
For cooking stuffing inside poultry:
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer. Stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand at least 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
For cooking all or part of stuffing outside poultry:
In a shallow baking dish, bake stuffing in preheated 325° oven for 1 hour (for m***t stuffing, bake covered entire time; for less m***t stuffing with a slightly crisp top, uncover halfway through baking time).