This picture is one of my all-time favorite examples of brilliant food styling. So much beauty, emotion, and texture, represented with such economy. All the lines are perfect, and the photo does exactly what it’s supposed to, it makes you want to reach through the page or the screen and EAT THAT FOOD. This scrumptious little spoon was styled by Karen Shinto, who styled both my Allergen-Free Baker’s Handbook, and Allergy-Free and Easy Cooking. This is a photograph by Annabelle Breakey for Sunset Magazine. This is what my stuffing would look like, if Karen and Annabelle were here. In fact the recipe is an homage to this picture. I hope you enjoy it even half as much as I enjoy looking at this spoon full of stuffing!
Allergy-Friendly (Gluten-Free) Cornbread and Wild Mushroom Stuffing
This allergy-free, gluten-free stuffing can be made vegan or non-vegan, depending on personal preference. Either way, it is rich-tasting, exotic, healthy, and delicious.
3 cups allergen-free cornbread, preferably stale so it’s dried out a bit
1/2 cup diced nitrite-free pancetta (optional, omit if making vegan — otherwise, look for artisanal brands at stores like Whole Foods)
4 Tbsp. olive oil
5 large shallots (both halves), minced fine
2 large stalks celery, chopped into 1/4-inch pieces
1/2 lb. wild mushrooms (I like shiitake, but you could also use chanterelles or morels, quartered, or cut into eighths if very large)
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/4 tsp. kosher salt
1/4 tsp. pepper
1/4 cup white wine
1/4 cup rice milk
1/3 cup chicken broth (or vegetable broth if making vegan – Kitchen Basics is Allergen-Free
1. Preheat oven to 350 degrees. Cut cornbread into 1-inch-thick slices and place on baking sheet. Bake until golden brown and dried out a bit, about 10-15 minutes, turning the slices once. Keep a close eye on it, because you don’t want it to burn. Remove from oven and let cool.
2. Heat a heavy skillet over medium-high heat. Once pan is really hot, add the pancetta and cook until crispy.Remove pancetta from pan and set aside. (Skip this step if making vegan).
3. Add olive oil to skillet, then shallots and celery. Cook, stirring occasionally, until soft, about 3 minutes. Add the mushrooms, thyme, rosemary, salt and pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add white wine and cook, stirring until it’s been absorbed, about 1 or 2 minutes. Add rice milk and cook about 1 minute more. Remove pan from heat.
4. Crumble the cornbread and measure out 3 heaping cups. Add to the pan. Add the crispy pancetta bits (if using). Toss gently. Oil a 9×13-inch pan (or whatever you’ve got that’s comparable) with olive oil. Spoon in the stuffing and drizzle with chicken broth or vegetable broth. Bake at 350 degrees until crusty and golden brown, about 30 minutes.
Allergy-Friendly Cornbread and Wild Mushroom Stuffing
© 2010 by Cybele Pascal