BACON FAT CORNBREAD SAGE STUFFING. Gluten, cow’s milk, soy, and nut-free. Lovin’ Thanksgiving.

Wonder bread: I wonder why are you a primary ingredient in most traditional stuffing recipes.  No offense, Grandma, but no matter how incredible your stuffing tastes, after cleansing my system of gluten and processed ingredients for years, I had to embark on a journey of stuffing self-discovery this year.  And how!

<–spelt bread (doesNOTequal) Wonder Bread

<–who knew bacon fat and celery looked so good together?

<–it’s like a dream come true.  Sage confetti!

I was definitely one of those children who bypassed the vast majority of the turkey on my plate and went straight for Grandma’s stuffing.  After learning more about my culinary tendancies, it is quite apparent that the blend of the warmth of the sage, the fat of the butter/sausage/cream, and the sweetness of the cornbread were what did me in.  At the time?  Crunch, yum, gooey, succulent, melting of holiday bliss in my mouth.

Despite the delightful flavors, there is far less to feel “thankful” for when you are keeled over in pain.  And there is no reason to be!

Enjoy your Bubble Child Thanksgiving with my BACON FAT SAGE CORNBREAD STUFFING.  The bacon fat eliminates the need for butter, and the spelt or gluten-free bread makes it soooo much easier for those with gluten intolerances to take down.  The goat’s milk puts the lactose intolerant at ease.  Also, may I reiterate: BACON FAT.  Happy.

1 1/2 cup goat’s milk

1 egg

2 tbs. maple syrup

1/2 tsp. sea salt

10 grinds black pepper

1 loaf sourdough spelt bread*

1 cup gluten-free cornbread

1/2 cup bacon fat, room temperature

1 cup thinly-sliced celery

1/2 large yellow onion, diced

2 tbs. mochiko (sweet rice flour), (can use rice flour in a pinch)

1 cup homemade stock (or free range, low-sodium chicken broth)

3/4 cup fresh sage leaves, chiffonade

Preparation time: 15 minutes

Bake time: 45 minutes

Yields one heaping pan of stuffing.

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Whisk together milk, egg, maple syrup, salt, and pepper.  Bread bread into small crouton-size pieces, and combine into milk mixture.  Let soak and set aside.
  3. Heat bacon fat in large saucepan over medium heat.  Add in celery and onion.  Heat, stirring occasionally, for 10 minutes.  Onion and celery should be aromatic and slightly browned, but not dark brown by any means.
  4. Whisk in 2 tbs. mochiko, and once mixture is thick (about 1 minute), gradually whisk in stock.  Whisk for 1-2 minutes, or until mixture thickens.  Remove from heat, and pour bacon fat stock mixture over soaking bread crumbs.  Top with sage, and combine well with a large wooden spoon.  You really want to mash this up, so that no chunk of bread is larger than a quarter of a crouton.
  5. Spread onto a large baking pan, so that the mixture is about 1 1/2”-2” thick.  Pop in the oven, and bake for 45 minutes, or until top is thoroughly browned and nothing is jiggly.

*For those with severe wheat intolerances, or Celiac Disease, use rice bread, instead.

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1 Comment

Filed under dairy bubble, gluten bubble, nut bubble

One response to “BACON FAT CORNBREAD SAGE STUFFING. Gluten, cow’s milk, soy, and nut-free. Lovin’ Thanksgiving.

  1. Switch out Trader Joe's for Whole Foods, and your wenkeed excursions sound just like ours (including the zombie game)! This recipe looks so yummy! I'll definitely be giving it a try.

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