Cornbread Dressing Smothered In Gravy...YUM!

The cold weather showed up! We were still wearing shorts and flip flops last week. Let me tell you, when that cold air hit my legs this morning on the way to the gym at 5am to train a client, you better believe I was ready to get her moving! I love cool weather, but cold, I either have to curl up in a ball or MOVE my booty! Moving the booty was the obvious choice today...this girl was ready to workout!

So, with the cold weather comes the cold weather food. I always do a teaser Thanksgiving dish a little before the holiday which leaves us wanting just a little bit more. This dish definitely did just that! I was craving dressing with gravy and the boys love when I make a pan of dressing with roasted chicken in it. So it was a win win. I had an idea recently to add my chickpea oat flatbread to our cornbread dressing recipe instead of the corn chips. The corn chips were actually a gluten free addition that I made when Tony was diagnosed with celiac. The original recipe from his mother had torn up bread slices in it. Gluten free bread is expensive and well, I was trying to get creative with my thriftiness. I needed to try my idea before Thanksgiving anyway since we are having family in town and I wanted to make sure it worked out the way I wanted it to. It did!


Gluten Free Dairy Free Cornbread

1 cup brown rice flour (I used Bob's Red Mill)
3/4 cup cornmeal (I used Bob's Red Mill)
2 1/2 tsp baking powder
3/4 tsp salt
1/2 cup egg whites or egg substitute or 2 eggs
1 1/4 cup regular almond milk
1/4 cup unsweetened applesauce

Preheat oven to 400 degrees. Spray an 8 x 8 baking dish with cooking spray or coat with butter.
Mix the dry ingredients together in one bowl and the wet ingredients in another bowl. Then add both mixtures together and mix well. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool.

Gluten Free Dairy Free Cornbread Turkey Dressing

1 pan of cornbread cut into cubes (see above)
1 loaf chickpea oat flatbread
1 TBSP flax meal
2 tsp poultry seasoning
1 tsp salt
pepper to taste (I used fresh ground)
1 cup diced onion, sauteed
3 cups hot chicken broth (I used Not Chick'n Broth)
1/2 cup egg whites, egg substitute or 2 eggs
2 - 3 cups roasted chicken or turkey

Preheat the oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.

Mix the cornbread thru onion together, but don't over mix because you want there to still be chunks in the mix. Now add the hot broth and stir. Next add the egg and turkey. Stir so that everything is well combined. Now pour the mixture into the prepared pan. Bake for 1 hour and 15-30 minutes or until the dressing is firm and browned on top. Let sit for 5 minutes.

large batch with chicken

Not Chick'n Gravy

3 cups Not Chick'n Broth (cooled)
1/3 cup gluten free flour blend (I used Bob's Red Mill)

Mix the broth with the flour in a sauce pan and heat on medium heat until thickened.

smothered in gravy!

***Smaller Batch***
(serves 4-5)

3 cornbread muffins (I used this recipe minus the hot dogs)
1 loaf chickpea oat flatbread
1 TBSP flax meal
1 tsp poultry seasoning
1/2 tsp salt
pepper
1/4 cup diced onion, sauteed
1/4 cup egg whites (or 1 egg)
1 cup hot broth

Follow directions above

small batch without chicken

This meal is definitely one that you make the components the day before and then put it together the day you want to eat it. It's rather easy to put together once the components are prepped and so worth the extra effort!

What's your favorite thing to eat at Thanksgiving? Are you already thinking about it? Mine favorites are definitely cornbread dressing and pumpkin pie! Obviously I'm thinking about it!

I'm sharing this on this week's Slightly Indulgent Tuesday and Allergy-Free Wednesday.