Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A sage-y, sausage-y stuffing -- that just happens to be gluten-free.
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WHO: Carbonarasuz is a Food52 recipe tester living in Manhattan! She loves hosting dinner parties and dreams of pizza and beer...though she's allergic to gluten.
WHAT: A gluten-free cornbread stuffing that might just be a new holiday tradition.
HOW: Make your cornbread, then let it stale overnight (or toast it!). Cook your sausage with some other good stuff, toss it with your bread cubes, and bake.
WHY WE LOVE IT: Too often, cornbread stuffings are too sugary, too sweet; here, the sausage and aromatics keep the whole dish grounded, and the toasty top is a perfect match for the creamy innards. This is a stuffing that could stand on its own; we'll be making it all winter long, when Thanksgiving is long behind us.
6 tablespoons butter, divided, plus more for baking dish 2 large onions, diced 3 large celery stalks, diced 2 apples, cored and diced 1 pound andouille sausage, removed from casing 1/2 cup apple cider 1 cup cranberries, fresh or frozen 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage 1 recipe Cast-Iron Skillet Cornbread (below), or 1 10-inch cornbread, cut in 1 1/2-inch cubes 1 large egg, beaten Kosher salt and freshly ground black pepper 1 cup chicken stock
Cast-Iron Skillet Cornbread
1 1/2 cup coarse yellow cornmeal (if making this gluten-free, make sure this is from a gluten-free source) 3/4 teaspoons baking soda 1/2 teaspoon kosher salt 2 large eggs 1 1/2 cup plain drinkable yogurt, kefir, or buttermilk 1 1/2 tablespoon maple syrup or honey 4 tablespoons unsalted butter