Gluten-Free Roasted Corn and Walnut Cornbread Dressing

Gluten-Free Roasted Corn and Walnut Cornbread Dressing
Staff Writer
Gluten-Free Stuffing
Pam Hudec

Gluten-Free Stuffing

Chef Javier Soto of the Omni San Antonio Hotel at the Colonnade in San Antonio gives us his recipe for a gluten-free Southern-style stuffing.  

12
Servings
652
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups gluten-free cornbread
  • 2 Cups gluten-free breadcrumbs
  • 1 Cup walnuts
  • 1 Cup corn kiblets
  • 2 Cups onion, small dice
  • 1 Cup celery, small dice
  • 1 stick butter or margarine
  • 1 Tablespoon poultry seasoning
  • 1 Tablespoon fresh sage
  • 3/4 Teaspoons salt
  • 1/2 Teaspoon black pepper
  • 4 Cups chicken or vegetable stock
  • 2 eggs, beaten well
  • 2 Tablespoons baking powder

Directions

Preheat oven to 350.

Crumble or small dice cornbread, but leave the cubes kind of big to give that textured look. Dice the onions and celery. Melt a stick of butter in a large skillet. Sauté the onion and celery in the butter until the onion is transparent. In a sauté pan, toss corn with butter and oil. Pour onto sheet pan and roast corn kiblets in oven at 350 degrees for about 8-10 minutes until they have a roasted look.

In a large bowl, add the cornbread and breadcrumb mixture, onion, and celery, and all of the rest of the ingredients. Stir everything really well. Pour the dressing into a casserole dish and bake for at least half an hour. If  the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

Nutritional Facts

Total Fat
25g
36%
Sugar
17g
19%
Saturated Fat
4g
17%
Cholesterol
66mg
22%
Carbohydrate, by difference
84g
65%
Protein
24g
52%
Vitamin A, RAE
25µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
156mg
16%
Choline, total
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
79µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
243mg
35%
Selenium, Se
23µg
42%
Sodium, Na
1021mg
68%
Water
118g
4%
Zinc, Zn
2mg
25%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.