Gluten-Free Roasted Corn and Walnut Cornbread Dressing
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.
- 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
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.