Cornbread and Challah? You might think it an odd combination, but it makes a really tasty savory stuffing. The egg bread – Challah – lends a richness that you can’t get from some other GF breads. The savory herb cornbread made without sugar is a nice contrast to the Challah. Together they make a great team. And both breads are easy to make.
The best part is that you can make these well ahead of time and let them sit around getting stale. They taste better that way. Bake the Challah and after you take a taste of warm bread just because you can, let it get stale overnight at least. Cut up the bread into 1/2 inch cubes and place on a large baking sheet and just leave them out to dry – they can be left out for several days. Turn once in a while so they dry out evenly.
A couple of days before you need to put together the stuffing, make the corn bread. You can make it in one pan or as I did, as gigantic muffins (regular muffins will work, too). They are not tasty right from the oven because they contain no sugar, but they’re perfect for the stuffing. Let them cool, cube them and do the same drying out process as you are doing with the Challah.
This is the recipe for the challah and if you have our Book of Nosh the Quick Challah recipe is your ticket. If you use the one in the blog, skip the 2nd rise. Just mix the dough, place in the baking pan and let it rise only once and bake.
The Challah is so easy you can make another one the day after Thanksgiving just for sandwiches. Egg bread makes quite the tasty sandwich.
When it comes to stuffing, we like it simple. But if you want to add extra things like sausage, other vegetables, chestnuts, cranberries or apples, by all means – feel free.
This stuffing is dairy-free. If you want stuffing prepared with butter we have this recipe for you here.
|Corn Bread Challah Stuffing, Gluten Free, Dairy Free||
- 170 grams GF corn meal (about 1 cup)
- 130 grams AP GF flour (66 grams superfine brown rice flour plus 32 grams each superfine white rice flour and tapioca flour/starch) (1 cup)
- 1 tablespoon plus 1 teaspoon baking powder
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon good quality poultry seasoning
- ½ teaspoon chopped thyme
- ¼ teaspoon garlic powder
- 70 grams olive oil (1/3 cup)
- 200 grams almond milk (1 cup)
- 2 extra-large eggs
- 5 cups combined corn bread and challah cubes
- 3 tablespoons olive oil
- 1 teaspoon good quality poultry seasoning
- ½ teaspoon kosher salt
- few grinds of black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon herbs de Provence
- 1-2 celery stalks, chopped
- 1 shallot finely chopped
- 4-6 tablespoons olive oil
- 1 tablespoon freshly chopped parsley
- 1-2 teaspoons good quality poultry seasoning
- 1 teaspoon chopped thyme
- salt and pepper to taste
- 5 cups of bread cubes
- 450 grams chicken broth (2¼ cups)
- 1 extra-large egg
- Follow directions for challah and place the dough into a prepared baking pan after mixing. Let rise until doubled and bake according to directions. When the bread is completely cool, cut into ½ inch sized cubes. Place cubes on a large baking sheet at room temperature to dry completely – takes a couple of days, at least. Keep turning the cubes.
- Preheat oven to 375. Coat a giant muffin pan (6) or regular muffin pan or an 8×8 pan with nonstick spray. Set aside.
- Mix corn meal, flour, baking powder, salt, pepper, poultry seasoning, thyme, garlic powder whisking until well combined. In a small bowl whisk olive oil, almond milk, eggs until well mixed. Add to dry mixture with a wooden spoon and mix just until combined. Let mixture sit for 2 minutes without stirring. Stir once and place in prepared pan (muffin pans about ⅔ full). Bake about 15-18 minutes or until a toothpick comes out clean. Remove from pan and cool on a rack. When completely cool, cut in ½ inch sized cubes. Place cubes on a large baking sheet at room temperature to dry completely – takes a couple of days.
- Preheat oven to 325. Line one or two baking sheets with parchment. Set aside. Combine cornbread and challah cubes to equal about 5 cups. Toss with olive oil in a large bowl. Add poultry seasoning, salt, pepper, onion and garlic powder and herbs de Provence and fold in making sure everything is well coated. Spread mixture on baking pans. Place in oven and bake for about 15-20 minutes until the cubes are lightly golden brown and look toasted. Adjust oven down to 300 if they seem to be browning too quickly. Let mixture cool completely at room temperature before making stuffing casserole. The mixture can sit out uncovered for a day or so until you are ready as well – easy to make all of this ahead of time.
- Preheat oven to 350.Use nonstick spray or olive oil to grease a 9×9 baking pan or 9″ cast iron pan (use oil in the cast iron pan). Set aside.
- In a small saute pan heat olive oil gently and add chopped celery and shallot. Stir until the shallot is a nice golden color and the celery is slightly soft. Add the parsley, poultry seasoning (start with 1 teaspoon and add more to taste), thyme and salt/pepper to taste. Remove from heat and in a large bowl mix with stuffing cubes. Add the broth and stir. Add egg and stir – gently. Let the mixture sit for a few minutes to absorb the liquid. Stir again. Scrape everything from the bowl into the prepared pan. Bake at 350 for about 30 minutes or until the top is crunchy brown and the casserole looks set. Cool slightly and serve.