November 22, 2013
The Friday Before Thanksgiving: This last week before Thanksgiving is best used to continue doing what we can to pre-cook the Thanksgiving meal. Stufffing, whether made from bread or cornbread, is a multi-step process that can easily be worked on over several days.
Today’s assignment: If you’re making cornbread stuffing, go ahead and make your cornbread today. Let it cool to room temperature after you take it out of the oven, and then wrap it in plastic wrap and store it in the refrigerator until you’re ready to put your stuffing together.
Be sure to use gluten free cornmeal to make your cornbread from scratch. Do not use a cornbread mix that contains sugar. We do not want sweet cornbread for our stuffing! If you like, you can use my recipe for gluten free cornbread. That recipe is also included in my new cookbook,Thankfully Gluten Free: Recipes For A Delicious Gluten Free Thanksgiving. And, here’s a link to the Bob’s Red Mill Gluten Free Cornmeal
that I use, if you haven’t bought that already.