Cornbread Stuffing

Cornbread Stuffing

*Pamela's & Gluten Free Pantry both have a good stuffing & the Natural Kitchen in KW sometimes carries one called the Baker's Rack (this is the one I used at library class)
*follow directions on package.

Pre-made GF cornbread, day old & crumbled
1 C Onion, chopped
1 C Celery, chopped
Pork sausage, crumbled & browned (I used plain ground, Kroger brand)
1 C to 2 Cups Chicken stock, just enough to moisten stuffing slightly ( you will have to eye it)
Salt/ pepper
1 & 1/2 tsp Poultry Seasoning
4 T butter (Earth Balnce is dairy/casien free)
In a deep skillet or large pot, heat butter & add in celery & onion. Saute’ for about 4 minutes, add in pork sausage, break up & brown. Add salt/ pepper & 1 tsp poultry seasoning. When fully cooked, add crumbled cornbread and 1/2 tsp of Poultry seasoning & s/p to taste. Add chicken stock slowly as you stir. Put in a baking dish, cover with foil and heat through right before ready to eat. 20-35 minutes.
*this can be made ahead of time & reheated day of.
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Nana’s Fruit Salad
4 - 5 red apples, peeled, cored, cut into bite size pieces
1-2 large cans of mandarin oranges, drained
1 can whole cranberries
1 1/2 C chopped pecans
1 C coconut shreds
Bag of marshmallows (I use Kroger brand)
Gently mix together all ingredients, serve or refrigerate. Needs to be be prepared day of.
*dip cut apples in lemon/water mixture to keep color
*top individually with whipped cream

**Check all ingredients... to be sure they are Gluten Free before using!

Thanksgiving Recipes

Jenny’s Simple GF Pumpkin Pie


Start with “Gluten Free Pantry” Perfect Pie crust mix

*make according to directions – (makes 4 -8 in crusts) as for me it made 2 crusts, I used glass pie dish.

*key to the crust is to keep butter (Earth balance) chilled before cutting it into mix, follow directions.

*Also I did use sugar in the crust.



Pumpkin mixture

½ C sugar

¼ C brown sugar

½ tsp salt

2 tsp ground pumpkin pie spice mixture (I used Spice Islands brand)

2 large eggs

1 can (15 oz) Libby’s 100% Pure Pumpkin

12 oz can coconut milk

2 ½ T instant Tapioca



Pre-heat oven 425 degrees F.

Mix dry ingredients in a small bowl.

Beat eggs in a larger bowl. Add in wet ingredients, spices, & Tapioca. Mix well.

Pour into (unbaked) pie shell. Bake in oven 425 degrees F for 15 minutes, then Reduce temperature to 350 F & bake 40-45 minutes or until toothpick comes out clean. Cool on a wire rack for 1 hour. Serve or refrigerate.