My sister-in-law was recently diagnosed with Celiac Disease, so now more of the extended family is eating GF this year. It is making me remember what a big adjustment eating GF and GFCF can be, though it now seems like second nature to us. We have had lots of discussions about the menu already!
So I thought I would post my favorite GFCF stuffing recipe, and re-post a few other favorites like Pumpkin Pie and my Marbled Pumpkin Cheesecake Recipe:
Pecan Cornbread Stuffing(adapted from Food Every Day)
1 1/2 cups coarsely chopped pecans
4 TB butter substitute (such as Earth Balance Buttery Spread)
1 large onion, finely chopped
3 celery stalks, finely chopped
1/2 cup dry white wine of choice
16 cups cubed cornbread (I use either the Pamela's or Gluten-Free Yankee Cornbread mix)
3 TB finely chopped sage
3 large eggs
2 cups chicken broth
coarse salt and pepper to taste
First, make your cornbread. You can do this ahead.
Preheat oven to 375. Spread pecans on large rimmed baking sheet and toast until fragrant, about 3-5 minutes.
In a large skillet, melt butter substitute over medium heat. Add onion and celery. Season with salt and pepper. Cook, stirring occasionally until softened, 8-10 minutes. Transfer to a large bowl and cool slightly.
To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 tsp salt and 1/4 tsp pepper or to taste. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break into smaller pieces). If necessary, add 1/2 cup more broth, so stuffing is moist but not soggy.
Spoon cornbread into buttered 2 quart baking dish. Pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate up to 5 hours). Bake, covered, for 30 minutes. Uncover, and bake until browned, about 15 minutes more.
Pumpkin Pie2 eggs
1 (15 oz) can pumpkin puree
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB molasses (optional)
¾ cup coconut milk (I like Taste of Thai)
1 GFCF pie crust (your choice, I like crushed GFCF ginger snap cookies, like MiDel or Pamela's, mixed with a melted butter substitute, kind of like a graham cracker crust)
Preheat oven to 425. Beat eggs lightly. Add pumpkin and all remaining ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into unbaked, deep dish, pie crust. Bake for 5o-60 minutes until set. (Note: the molasses will make the pie a darker color, though it adds a nice rich flavor. If you prefer a more orange color, you can omit the molasses.)
GFCF Marbled Pumpkin CheesecakeCrust:
2 cups crushed GFCF cookies of your choice
2 TB butter substitute, melted
½ pkg. GFCF chocolate chips
Cheesecake:
½ pkg. GFCF chocolate chips (Enjoy Life or Sunspire Tropical Source)
3 (8 oz) pkg. Tofutti “better than cream cheese” softened
1 cup sugar¼ cup light brown sugar
¼ cup cornstarch
¾ cup coconut milk
4 eggs
1 (16 oz) can pumpkin puree
¾ tsp cinnamon
1/8 tsp nutmeg
Crust:
Grease 10 in. spring form pan. Preheat oven to 325. Combine cookie crumbs and melted butter in food processor. Press into bottom only of spring form pan. Top with ½ pkg. chocolate chips. Set aside.
Cheesecake filling:
Melt remaining chocolate chips until smooth. Set aside. In large bowl, beat Tofutti cream cheese, sugar, brown sugar until smooth. Beat in pumpkin. Beat in eggs and coconut milk until blended.
Mix in by hand cornstarch, cinnamon, nutmeg. Then beat with mixer until blended.
Stir 1 cup of pumpkin/Tofutti mixture into melted GFCF chocolate chips. Mix well, set aside.
Pour remaining pumpkin mixture into spring form pan on top of chocolate chips. Spoon chocolate mixture on top of cheesecake mixture in small mounds. Swirl with a knife. Place spring form pan on a baking sheet.
Bake at 325 for 60 minutes or until filling is set (center may still jiggle a little). Turn off oven, but let cheesecake stand in oven with door open a crack for about an hour. Cool at room temperature for another hour then refrigerate.
Makes one TALL, HUGE, cheesecake. (Small slices necessary!)
