Cornbread and Cornbread Stuffing

Cornbread
The cornbread recipe is from Gluten-Free Kitchen by Roben Ryberg. Make this a day ahead.

1 cup milk substitute of your choice
1 egg
1/4 cup oil
1/4 tsp vinegar
1/3 c. potato starch
1/2 c. cornstarch
1 tsp. salt
1/4 tsp. baking soda
1 Tbs gluten-free baking powder
3/4 c. cornmeal
1/2 c. sugar
1/2 tsp. xanthan gum

Preheat oven to 375 degrees. In a medium bowl, combine milk, egg, oil and vinegar. Mix well. Add all other ingredients and mix well, being sure to remove any lumps. Batter will be thin.

Pour batter into a greased 8"x8" baking pan. Bake 28-32 minutes, until cornbread tests done with a toothpick and top is lightly browned.

Cornbread stuffing
from James Beard's American Cookery

5 Tbs. butter (I use olive oil)
3/4 c finely chopped onions
1/2 pound well-seasoned sausage meat. Be sure to check that this is dairy-free, there is often dairy in processed meats.
the liver of the turkey, finely chopped
4 cups of coarsely crumbled cornbread
1/4 tsp salt to taste
1 tsp black pepper
1/2 tsp thyme
1/4 tsp sage
1/4 c. Madeira wine
1/4 cup pecans, coarsely chopped (optional)

Saute the onions in the butter until pale gold. Remove to a mixing bowl. Add the sausage to the skillet, break it up with a fork, and let it cook several minutes over medium heat. When it is lightly browned, add the chopped liver. Brown it for 2-3 minutes with the sausage meat, and add it to the onions in the bowl.

Add the cornbread crumbs, salt, pepper (pecans, if using) and the rest of the seasonings. Mix well with the hands and add the Madeira. Taste for seasoning and stuff the bird or cook it separately.

This is yummy, and so good that no one will think it's allergy-friendly! Enjoy your holidays everyone. Peace and blessings