Wednesday, November 24, 2010

Chicken Cornbread Dressing

*This is a much improved version of the CCBD recipe posted previously.*

Cornbread Base

3/4 package Bob's Red Mill Gluten Free Cornbread Mix
1 small-med. onion, chopped
2 stalks celery, finely chopped
1 1/4 cup GFCF milk (add 1/4 cup more if batter is thick, like cookie dough)
1/4 cup oil
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees. Thoroughly combine ingredients and pour batter into a greased 8 x 8 baking dish. Bake for 25-30 minutes at 375 degrees, or until golden brown on top and bottom. Cool completely.


4-5 slices Udi's Gluten-Free Whole Grain bread (end slices work best), torn into small pieces
2 cups cooked, diced chicken breast
5-6 cups chilled chicken broth (increasing as needed until ingredients first appear soupy
1 egg, beaten

Preheat oven to 400 degrees. In a very large bowl, crumble thoroughly cooled cornbread. Add bread pieces, chicken, broth, 1 beaten egg, and an additional 1 teaspoon salt and 1/4 teaspoon pepper. Mix just enough to combine ingredients. Pour into lightly greased 9 x 13 baking dish. Bake uncovered for 50 minutes at 400 degrees. Serves 10-15.