Gluten-Free Cornbread Stuffing With Cranberries

GFStuffing

There's often a hearty debate regarding the use of stuffing versus dressing. Some believe that if you fill your bird with it, it's stuffing and if it's served alongside the bird, it's dressing. And if you're anywhere in the south it's dressing regardless of where you put it. So no matter what you call it, we have a fabulous recipe for you!

Following a gluten-free diet doesn't have to ruin your Thanksgiving meal plans. Using gluten-free corn bread (which is delicious on its own) means you won't even miss the gluten-full version this holiday.

1 batch of gluten-free cornbread (we recommend Bob’s Red Mill) 1pound breakfast sausage 2 sticks unsalted butter 1 yellow onion, chopped 1 cup of celery, cut into ½ inch slices ¼ cup apple cider vinegar 1 cup pecans ½ cup fresh parsley, chopped 1 tablespoon fresh sage, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme chopped 2 teaspoons sea salt ½ teaspoon black pepper 1 package frozen cranberries ¼ cup sugar 3 cups chicken stock

 Prepare cornbread to package directions. Once cool, cut bread into cubes and toast in 325 degree oven, about 20 minutes. Let cool and transfer to a large mixing bowl.

 While the bread is baking, cook sausage in a medium skillet over medium-high heat until nicely browned. Transfer to mixing bowl with bread, but do not stir. In the same skillet, melt the butter and add celery and onions and cook until softened. Add them to the mixing bowl. Add vinegar to the skillet, scraping up the browned bits on the pan and pour into the bowl. In a small bowl toss the cranberries with the sugar and gently fold them into the mixing bowl. Add broth, pecans, herbs, salt and pepper, gently stirring taking care not to mash the cornbread. Transfer to a baking dish and cover with foil. Bake for 20-30 minutes, until the top is browned.

Mashed Potatoes: Tips from the Pros

MashedPotatoes

What better way to express gratitude this Thanksgiving, than by making the most stellar mashed potatoes ever? We bet you didn't think there were so many rules when it comes to making mashed potatoes, but it turns out you were mistaken. It's just potatoes, milk, butter and salt. What could you possibly mess up? While any combination of those ingredients will undoubtedly taste good, it comes down texture. Some people prefer potato skins left on and some prefer silky smooth versus lumpy. Regardless of your preferences, we righting some basic potato wrongs, right here and now.

Mistake #1: You're chopping your potatoes in uneven chunks, meaning they'll cook at different rates. This could lead to grainy or crunchy chunks of taters.

Mistake #2: You're not mashing by hand. We know the appeal of a food processor or blender can take over, but trust us. You want to do this on your own. When potatoes or over-whipped, they can turn into a kind of starchy glue. Unless you're planning to patch some holes with your potatoes, leave the appliances for another project.

Mistake #3: Your milk and butter are ice cold. Bring your ingredients to room temperature (or slightly warm your milk) to allow them to absorb into the potatoes better. The better absorbed they are, the less likely you are to overmix them.

Mistake #4: You're drowning your potatoes. Unless you're making potato soup, ease up on the amount of milk you're using. If you need to make your potatoes creamier, opt for more butter. Hey, it's the holidays, right?

Mistake #5: Your leftover taters are dry and flaky. If you are reheating mashed potatoes, it's ideal to go slowly. Place potatoes in a pan over medium-low heat and stir, adding in a little milk and extra butter as you go. They'll be as tasty as the first time around.