This quintessential side dish has its historical roots in the thrifty recipes to stretch day-old dry bread into one more meal. Here we turn tradition once again on its head and give the classic stuffing a whole new dimension by preparing it with homemade cornbread and making it gluten free to boot!
2 1/2 Tbsp (37 mL) coconut oil, melted, or grapeseed oil, divided
2 cups (500 mL) organic fine yellow cornmeal
1 Tbsp (15 mL) sodium-free baking powder
1 Tbsp (15 mL) natural cane sugar
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper (optional)
1 1/2 cups (350 mL) buttermilk
4 large free-range eggs, divided
4 green onions, thinly sliced
1/2 cup (125 mL) fresh or frozen corn kernels
2 large leeks, trimmed, rinsed, and diced
1 bay leaf
1 cup (250 mL) diced celery
1 cup (250 mL) diced fennel
3 garlic cloves, minced
1 chipotle chili in adobo sauce, minced
1/2 cup (125 mL) chopped fresh parsley
2 Tbsp (30 mL) chopped fresh sage
2 tsp (10 mL) chopped fresh thyme
2 cups (500 mL) chopped Granny Smith apple
2 cups (500 mL) low-sodium vegetable or chicken broth
The day before
Preheat oven to 350 F (180 C). Grease 9 in (23 cm) square baking pan with 1 1/2 tsp (7 mL) oil and set in oven to warm while preheating.
In bowl, whisk together cornmeal, baking powder, sugar, salt, and cayenne (if using). With wooden spoon, stir in 1 Tbsp (15 mL) oil, buttermilk, 2 eggs, green onion, and corn until just combined. Dollop batter into warmed baking pan and bake cornbread until firm and golden brown, about 25 minutes. Allow to cool to room temperature on wire rack before unmoulding. Cut into 1 in (2.5 cm) cubes and allow to dry at room temperature overnight in single layer on a baking tray.
The next day
Preheat oven once again to 350 F (180 C).
In large saucepan, warm remaining 1 Tbsp (15 mL) oil over medium heat. Add leeks and bay leaf and sauté until leeks are starting to brown, about 6 minutes. Stir in celery, fennel, garlic, and chipotle chili and continue to cook, stirring frequently, until celery and fennel have softened, about 10 minutes. Stir in parsley, sage, thyme, and apple before tipping mixture into large bowl. Add cornbread cubes and toss to combine. Discard bay leaf.
Whisk together broth and remaining 2 eggs before pouring over cornbread mixture, gently tossing until moistened. Transfer to 9 x 13 in (23 x 33 cm) baking dish and bake, uncovered, until top has lightly browned and sides are dry and crisp, about 35 to 45 minutes. Serve warm.
Each serving contains: 184 calories; 7 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (7 g sugars, 3 g fibre); 360 mg sodium
Ensure this beloved side dish is cooked to perfection by keeping in mind a few pointers for sensational baked stuffing every time.
source: "Sensational Sides", alive #386, December 2014
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
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Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.