Gluten-Free Corn “Bread” Stuffing #SundaySupper

This Sunday Supper we are talking about what we are thankful for. For me this could be a very long post because there are so many things in my life that I am grateful for. But I decided to dedicate this post to my very special father-in-law and mother-in-law both for whom I owe so much to. They have blessed my life in so many ways, of course first of all by raising such an incredible man whom I fell in love with and am blessed to be spending my life with. I am also very thankful they have so welcomed me into their family. I know not everyone gets on with their in-laws and so I am thankful I have a family I married into that I get on so well with.

But while all those things are very special and I am grateful for I want to talk about something more specific. You see I always dreamed that one day I would be able to show case my cooking abilities in a way that I would also provide an income for my family. But fear has always prevented me from doing anything about it. When I moved to the UK I was in the middle of a career crisis. I was doing freelance video editing work but I wasn’t happy with it and the constant hunt for new clients was getting me down. I knew I wanted to do something different but not sure what. Chris mentioned to me that I should open a restaurant, and since Mexican food isn’t commonly found here he thought that would be a good thing to serve. Now I was 7 months pregnant when he suggested this and while it sounded so exciting I couldn’t see how it would work. But time went on and I couldn’t get it out of my mind. I eventually came to the idea of starting off small in a market stall. I have an incredibly supportive husband and he has been so helpful in setting this up but I think he would agree with me when I say this would NOT be possible without my in-laws. They have and continue to do so much for me and my business. From watching my daughter when we are busy, to running to a store that is 30 minutes away to pick up something I forgot the night before an event. They are even allowing us to borrow their large vehicle until I can afford to buy one for my business. My business is slowly growing and I am really starting to see that there is a future in store for it even if the growth is slow. My dream is coming true and all I can say is thank you John and Sue for your unwavering support and love. I am beyond blessed to call you mum and dad.

Okay now to wipe the tears from my eyes and talk about food. I decided to feature this fun recipe because it is a perfect quick recipe for Thanksgiving. On my stall I serve tortilla chips with my meals as well as a way to sample my salsas. I am always left with crumbs at the bottom of the bag that I can’t use and sometimes portions will go stale before I can serve it. I hate waste and so I was trying to come up with an idea to use it. One thing that I do is crush up the chips until it is as small as breadcrumbs. I then use it as a substitute in any dish that calls for breadcrumbs, like breaded chicken or in meatballs. But one night while I was laying in bed I thought, “could it be used as a base for stuffing?” I did some research and found I was not alone with my idea. So I decided to give this recipe from Gluten Free Easily. I tweaked it a little to fit our taste and added mushrooms. Any of your favourite stuffing ingredients could be added. This recipe is so easy that it could easily be whipped up if you discovered a guest was gluten-intolerant and didn’t have much time to prepare. Even if you don’t need to eat gluten-free this is such a tasty stuffing I dare you to not eat seconds.

Gluten-Free Corn “Bread” Stuffing

400g (14 oz) Tortilla Chips
1 medium onion, finely chopped
960mL (4 c.) vegetable stock
2 cloves of garlic, minced
2 tsp sage
1 tsp thyme
1 tsp oregano
*Additional ingredients if desired, like sausage, mushrooms, chestnuts
recipe adapted from Gluten Free Easily


Pour tortilla chips into a large bowl and pour in stock. Stir so that all tortilla chips are covered or moistened by broth. Allow to sit soaking for 30 minutes.

Stir in onion, garlic, herbs, and any optional ingredients. I used mushrooms that I sauteed before I added to the stuffing. Pour the mixture into lightly greased casserole dish.

Bake uncovered at 180 C (350 F) for 30 minutes.

 
FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

Gluten-Free Corn "Bread" Stuffing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 400g (14 oz) Tortilla Chips
  • 1 medium onion, finely chopped
  • 960mL (4 c.) vegetable stock
  • 2 cloves of garlic, minced
  • 2 tsp sage
  • 1 tsp thyme
  • 1 tsp oregano
  • *Additional ingredients if desired, like sausage, mushrooms, chestnuts
Instructions
  1. Pour tortilla chips into a large bowl and pour in stock. Stir so that all tortilla chips are covered or moistened by broth. Allow to sit soaking for 30 minutes.
  2. Stir in onion, garlic, herbs, and any optional ingredients.
  3. Pour the mixture into lightly greased casserole dish. Bake uncovered at 180 C (350 F) for 30 minutes.

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26 Responses to Gluten-Free Corn “Bread” Stuffing #SundaySupper

  1. What a fantastic and tasty idea, Laura! Your stuffing recipe looks to be very tasty and just the right bit of caliente=) As for your in-laws, looks like you did indeed luck out =)

    P.s. I’m very grateful that my in-laws (who are now angels in Heaven) were lovely people, too.

  2. Using the leftover bits from the tortillas in the stuffing, that is brilliant Laura! I usually eat them directly from the bag when no one’s watching… You’re lucky to have found a second awesome family!

  3. Cali says:

    Great idea Laura. May I ask if the dressing turn out soft or crunchy after baking? Thanks so much for the recipe.

  4. Stacy says:

    I’ve heard the horror stories of folks with terrible in-laws and I always feel so sorry that families can’t just get along and support each other so it’s great to hear your success story, Laura. I love that they make it possible for you to follow your dream! I have been blessed by wonderful in-laws myself, in fact, my mother-in-law introduces me as her daughter, not her daughter-in-law, which delights me. We have the best time together!

    What a fabulous idea to use up all the corn chip crumbs! You are so smart!

  5. It’s so wonderful that you have in-laws that you feel so strongly about! What a true blessing! They sound like amazing people!
    I’m sure your stuffing is a welcome addition to the Thanksgiving table! Happy turkey day to you and yours!

  6. Great idea to do a gluten free stuffing! It looks great! Thanks for sharing!

  7. Cheryl says:

    I love the way ideas immerge! This is an interesting and delicious sounding one. Something I’ll have to try sometime. Thanks for sharing.
    I also love that you get along with your in-laws. I got along with mine, and appreciate them, even though they are no longer with us.
    HUGS!

  8. Such a touching tribute to your in-laws, and I’m so glad you’re getting to fulfill a dream! Feels great, doesn’t it?

    This is such a creative stuffing! I would love to try it alongside some enchiladas or something :)

  9. Awww! What a great story! I love my in-laws too. I’m closer to them than my own family!

  10. Bea says:

    Congratulations, Laura. That is so exciting and I am so happy for you, John and Sue sound like amazing people who believe in you. Just wonderful!!!

    Oh, and your stuffing sounds fabulous! Happy Thanksgiving to you and your amazing family! xox

  11. Shaina says:

    What a creative way to make stuffing!! I’m sure there are a ton of people out there who have been racking their brains for gluten free Thanksgiving dishes…great recipe!

  12. Wonderful to hear such a loving story about in-laws! You are blessed.

  13. Renee says:

    It is great to have such wonderful in-laws. I was lucky too and their support (along with my parents) helped us get our first house.
    I have a bag of tortilla chips in my pantry that I’m sure is close to stale. I don’t like to waste food either so thanks for the brilliant recipe and inspiration on how to use them.

  14. Tara says:

    You are very lucky to have the support of you in laws in your life. It can make a huge difference for you to be able to do all that you can. I think your stuffing recipe looks wonderful!!

  15. Hezzi-D says:

    Interesting way to make a gluten free stuffing. I need to try this!

  16. This was such a beautiful post and I’m so intrigued by the recipe. My mom has to be gluten free so we always do a cornbread based dressing, but I may just have to try this next time instead.

  17. That is SO sweet that you thanked your in-laws for raising their son, your husband. Nowadays, I do really feel like it’s really special when you see parents raising their children by example and doing a good job of it . . so sweet! love this post!

  18. What a great way to use those chip ends! My mom’s classic stuffing has a cracker base, and we love it. I bet this would have a similar texture to hers.

  19. It’s wonderful that your in-laws are so supportive. That’s always a blessing. I love that you incorporated tortilla chips into your stuffing. What a great idea!

  20. I have never seen corn bread stuffing like this! Wow, so creative, I am intrigues by it! What great use for tortilla chips.

  21. Katy says:

    I have been on the lookout for gluten-free stuffing, and this is such a creative, inventive idea which will add a bit of Mexican to my Thanksgiving!

    So glad you have such a supportive family and I hope your business continues to grow and be successful – we really don’t have enough good Mexican food here, so you’re doing a wonderful thing!

  22. Liz says:

    I was blessed with fabulous in-laws, too. I’m glad yours are so supportive! An I’m also happy you were able to follow your dream. Who knew you could make stuffing from tortilla chips…sounds great!

  23. Amazing. Family of any kind is precious

  24. Great way to make a gluten-free side dish!

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