Gluten-Free Roasted Corn and Walnut Cornbread Dressing

Staff Writer
Gluten-Free Roasted Corn and Walnut Cornbread Dressing
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
331
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.

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.

Nutritional Facts

Total Fat
16g
25%
Sugar
4g
N/A
Saturated Fat
7g
33%
Cholesterol
73mg
24%
Protein
9g
18%
Carbs
39g
13%
Vitamin A
82µg
9%
Vitamin B12
0.2µg
2.8%
Vitamin B6
0.2mg
10.2%
Vitamin C
3mg
5%
Vitamin D
0.3µg
0.1%
Vitamin E
0.4mg
2.1%
Vitamin K
17µg
22%
Calcium
356mg
36%
Fiber
2g
6%
Folate (food)
35µg
N/A
Folate equivalent (total)
94µg
24%
Folic acid
35µg
N/A
Iron
3mg
15%
Magnesium
35mg
9%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
15%
Phosphorus
395mg
56%
Polyunsaturated
4g
N/A
Potassium
284mg
8%
Riboflavin (B2)
0.3mg
17.8%
Sodium
760mg
32%
Thiamin (B1)
0.2mg
16.6%
Trans
0.3g
N/A
Zinc
0.8mg
5.3%

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