In honour of the season of eating, drinking and being merry, we reached out to some community leaders and asked them to share their favourite holiday recipes. Below, a gluten-free alternative to traditional holiday stuffing, from Burnaby North MLA Janet Routledge:
Gluten-Free Cornbread Stuffing
- Two batches stuffs a 16 pound turkey
- 1 cup milk
- 1 egg
- 1/4 cup oil
- 1/4 tsp vinegar
- 1/3 cup potato starch
- 1/2 cup corn starch
- 1 tsp salt
- 1/4 Tbsp baking soda
- 1 Tbsp baking powder
- 3/4 cup cornmeal
- 1/2 cup sugar
- 1/2 tsp xanthan gum
Instructions:
Pre-heat oven to 375 F. Combine milk, egg, oil and vinegar. Mix well. Add all other ingredients and mix well. Remove lumps. Add water if batter is not thin.
Pour batter into eight-by-eight-inch baking pan. Bake for 45 minutes until cornbread tests done with toothpick and the top is browned.
When cool, cut cornbread into cubes and leave over night to dry out.
Next morning:
Add one onion chopped, three stalks celery chopped, 3 tablespoons fresh sage chopped, dash of dried ginger, tablespoon of poultry seasoning, 1/2 teaspoon salt, 3 tablespoons butter cut into small pieces, 1 cup of hot broth made from the turkey giblets. Toss and stuff.
