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{gluten free} {make it vegan without pancetta} {substitute reg cornbread for pumpkin cornbread}

I’m still competing against myself, trying to cook with 99 cans of pumpkin. I have 54 cans to go…

I wanted to try a gluten-free stuffing, so why not mix pumpkin and cornbread? It’s also a way to sneak pumpkin into the family’s diet…I served it with grilled turkey breasts and EVOO gravy.

pumpkin cornbread stuffing, grilled turkey and EVOO gravyWhat you need:

  • 4 c toasted pumpkin cornbread, cut into 1” cubes
  • 1 c chopped Portobello mushrooms
  • 3 celery stalks, chopped
  • 1 3oz pkg diced pancetta
  • 1 sm Vidalia onion, chopped (about 1/2 c)
  • 1-2 c vegetable broth
  • 1 c dry white wine
  • 1 c pecans, chopped
  • 1/4 c fresh parsley, chopped
  • 1/4 c sliced scallions
  • 2 tbs Devo Olive Oil Sage and Mushroom EVOO
  • 4 tbs Devo Olive Oil Butter EVOO, divided
  • 2 tsp Devo Olive Oil Cranberry Pear Balsamic
  • 2 tsp fresh sage, finely chopped
  • 2 tsp fresh rosemary, finely chopped
  • Freshly ground sea salt and pepper to taste

What you do:

  • Preheat oven to 425°.
  • Prepare baking sheet.
  • In sm bowl, mix pecans and 2 tbs Devo Olive Oil Butter EVOO and Cranberry Pear Balsamic.
  • Place on baking sheet and roast for 20 min, turning halfway.
  • Remove and set aside.
  • Lower oven temp to 375°.
  • Prepare a lg baking dish.
  • In sauté pan, heat 2 tbs Devo Olive Oil Butter EVOO.
  • Add chopped pear and cook until softened and pears begin to caramelize, about 5 min; set aside.
  • In another lg sauté pan cook pancetta over medium-high heat until golden brown.
  • Remove pancetta.
  • Add 2 tbs Devo Olive Oil Sage and Mushroom EVOO, mushrooms, celery and onion to pancetta pan. Season with salt and pepper.
  • Cook for 5 min.
  • Lower heat and add wine.
  • Bring to simmer and cook until liquid is reduced by half.
  • Add broth, rosemary, sage and parsley and continue cooking about 5 min.
  • Add cornbread to lg bowl.
  • Using slotted spoon, scoop vegetable mixture and pancetta into cornbread.
  • Stir gently to mix.
  • Slowly pour liquid over bread mixture, stopping occasionally to toss, being careful not to over soak cornbread. You may not use all the liquid; you want your cornbread to be moist.
  • Gently stir in pears and pecans.
  • Gently pour cornbread mixture into prepared baking dish.
  • Bake until golden brown, about 20 to 25 minutes.
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