Category: Substitutes

Vegan Gluten-Free Chocolate Cinnamon Masa Waffles

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If you are looking for a unique breakfast to serve those with a host of food allergies, find out if corn is okay, and whip up these easy chocolate cinnamon masa waffles. We loved them. These were developed for a certain little boy who has developed new allergies to rice, soy, and legumes. If you’re in the same boat, consider purchasing an inexpensive bag of Masa. Masa is corn flour that is much finer than cornmeal. It is sometimes called Maize, that is usually sold in the ethnic food isles. Make sure it says gluten-free on the bag. Otherwise, you cannot be guaranteed that the food manufacturer didn’t grind the corn in the same equipment as wheat flour.

A few things to note about masa is that is is very tender and does not need the addition of starches like potato starch or tapioca flour. We found out the hard way that treating masa like rice flour by adding the starches (usually required for rice flour mixes) resulted in a very gummy end-result. Also, masa absorbs twice the amount of liquid as other flour mixes. Therefore, you will need to double your liquid when working with masa as a baking flour replacement. Remember that masa is intended for making tamales and soft tortillas.

Also note that your masa mixture will be kind of thick as a baking replacement. But don’t worry, you want that. Since eggs are eliminated, you want this mixture to be very thick and this stuff tends to hold very well together without the eggs.

Lastly, there is a distinctive corn flavor with masa but it pairs very well strong spices and flavors such as vanilla, caramel, cinnamon or chocolate. Up the ante on the spice, and also on the sugar a little, too. But not too much sugar. With masa, it’s a very fine line between not-sweet-enough and way-too-sweet. It takes some experimenting, but it won’t be long before you’re working with masa like an old pro. Bonuses: It’s inexpensive compared to rice flour, you get a lot more for your money, and you don’t need to add other flours to it.

Vegan Gluten-Free Chocolate Cinnamon Masa Waffles

In a medium sized mixing bowl, combine:

1.5 cups (12 oz or 150 grams) Masa

1 teaspoon cinnamon

1/2 tsp nutmeg

4 Tablespoons cocoa powder

2 teaspoons baking powder

4 teaspoons light brown sugar

1/2 teaspoon salt

Then add:

3 Tablespoons of vegetable oil

2 cups (16 oz.) water or your favorite non-dairy liquid such as coconut-almond milk

Following the instructions of your waffle iron manual, heat and prep the surface of your waffle iron. TO AVOID SOY, do not use a spray cooking oil. Instead, use a brush to apply a light coating of vegetable oil to the iron.

Mix together the ingredients above with a fork until ingredients are well-combined and lumps are removed. You will notice that the mixture will be very thick, almost like you’re going to make brownies. This is good and exactly what you want.

Using a 1/3 measuring cup, ladle waffle mixture onto each waffle section of the iron. You do not have to fill every square entirely or else the mixture will spread and overflow during the baking time.

When your waffle iron light indicates that the cycle of baking is complete, lift the lid and use a fork/tongs to pull up a corner. The waffles might need a little coaxing out of the iron. Cook a little longer if you’re having a hard time getting them out of there.

Top with bananas or strawberries and an extra dusting of cinnamon.

These are also great without the cocoa powder.

 

Sanity Saver Series: “Potato Night” (Plus Ideas for Meals)

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When you are diagnosed with a food related condition your life changes and you are faced with a lot more cooking than you have ever done before. No longer can you have pizza or stir fry delivered to your door. No longer can you swing through your favorite fast food place on the way home. No longer can you just buy the frozen potato products in the freezer section because of all of the added ingredients, or even frozen dinners for that matter. No longer can you just go out to eat. It’s a bummer but…

You have to have a good attitude about this or you will go nuts.

Think of yourself as a chef and your kitchen as the world’s best restaurant.

Before long, the things you make at home will be far tastier and better than what you can get out to eat.

I know that cooking from scratch all the time really seems overwhelming, but I promise that it gets to be like old hat after a while. This is what chefs have to do to prepare for a busy night of serving clientele, so it’s not a new trick. You’ll get to a point where this becomes standard routine.

This is where a little prep can save your sanity and thus I begin an article series called “Sanity Savers.”

First, I’ll start with potatoes. These are NOT a quick weeknight sort of ingredient. Potatoes are one of the most time-consuming, prep-intensive ingredients ever. But they are one of the most delicious, satisfying and tolerable foods. French fries and mashed potatoes are wildly popular for a reason.

So, here’s the strategy. Pick one night to do your potato prep work. It is what I like to call:

“Potato Night”

When you do your grocery shopping, buy one, two or three 10-lb. bags of potatoes. Russet, baking, red… whatever kind of potatoes are your favorite.

Have gluten-free sandwiches or scrambled eggs for dinner on this prep night to reduce your stress.

Or, do this prep work in the middle of cooking dinner, or after cooking dinner, or just before…however you can fit in this prep work.

Then, cut up a whole bunch of potatoes, any size you want:

Cut some in french fry shape, dice some really small for hash, slice some for scalloped potatoes or casseroles. You can even grate some by hand or in a food processor to be used for hash browns or potato latkes or potato pancakes. However you want to do it and however you think you’ll like cooking the potatoes. Just remember that the smaller the size you cut them, the faster they will cook.

Put them in freezer bags and freeze.

That’s it.

Now you’re ready for having potatoes on your regular weeknight cooking.

Ideas for Meals using Prepped Potatoes

Crock Pot Roast or Stew: Add meat, potatoes, 1 diced onion and baby carrots to your crock pot. Fill with water to almost the top of ingredients. Add salt, pepper and a generous amount of garlic powder and onion powder (about 2 tablespoons each). Cook on low all day.

Casserole: Add potatoes to a casserole dish with beans or chicken, veggies, spices, and a little water. Cover with foil and bake at 375 degrees F for an hour.

Roasted Potatoes: While you’re grilling or sauteing your protein, roast the potatoes in the oven: toss 1-2 bags of frozen potatoes with olive oil, rosemary, sea salt and pepper (and/or add a little dijon mustard) and roast at 475 degrees F for 15 minutes, stir, 15 minutes more. (make sure you have enough oil or they will stick to the pan)

Mashed Potatoes. Boil water, add frozen potatoes and cook until fork tender. Drain most of the water. Mash with a little of the potato water and add salt and onion powder. For a cheesier flavor, add nutritional yeast flakes and a little olive oil or nondairy milk.  Perfect topping for a quick shepherd’s pie, too.

French Fries: Add oil to skillet, bring to medium high heat. Add a bag of fry-cut potatoes and cook for 15 minutes or until golden brown. Drain on paper towels and add salt and pepper.

German Potato Salad: Boil water, add 2 bags frozen potatoes and cook until *just* fork tender. Drain and set aside. In a separate skillet, cook 1 diced onion until tender, set aside. Cook 6 slices of bacon. Set aside. In a bowl, mix together 1 cup vegetable or olive oil with 1/4 cup dijon mustard and 1/4 cup of vinegar (you can use cider vinegar, red wine vinegar or white vinegar but DO NOT USE MALT VINEGAR because malt contains gluten). Mix all ingredients together and serve with sandwiches or scrambled eggs or as a side dish to your meal.

Soups: This is probably the easiest way to use these potatoes. Add to your pot of lentils or chicken broth. Or add the potatoes to water with the addition of non-dairy milk, leeks, salt, pepper, onions and garlic for a delicious and simple potato leek soup. Or use mushrooms instead of leeks. Or, if you have neither on hand, just have plain potato soup. Sometimes the most simple dishes are the best dishes.

If you have any more ideas for how to use these prepped potatoes, feel free to add them to the comments. I really hope this time-saver tip works for you!

Highly Addictive 3-Minute Fiesta Dip (Dairy-free version)

Dear beloved readers, this recipe-share is an extension of my gratitude for your loving support over this past year. My Mom makes this for me every time we visit. It’s my favorite.

My only request is that you pass the love forward and serve this at parties and enjoy the almost undeserved kudos you’ll get as this recipe is so quick and easy that it’s almost a sin to take any credit for it.

As long as I can remember, any of us who were in or near the kitchen while this was being made, would sneak a taste while Mom’s back was turned. We usually got caught, and she’d give us the half joking “Mom-smirk.” It’s possible that what was left for actual dinner (as condiment for her wonderful enchiladas), was approximately half of what she actually prepared.

Now, don’t expect anything spectacular. It’s just a dip. But it’s quick, tasty, and most people take quite a chippy shine to it.

Note that the measurements are estimated. Adjust the ingredients to your liking.

Addictive Fiesta Dip

3-Minute Fiesta Dip

1 cups of Tofutti cream cheese or Tofutti Sour Cream (use the sour cream for thinner texture)

For soy-free version, use soy-free Veganaise

1/3 cup Ortega medium taco sauce*

1/4 to 1/3 cup regular salsa

Stir all of the ingredients in a bowl. If you are using the Tofutti cream cheese, you may want to use your small food processor or put your muscles into it and blend it with a fork.

Sprinkle a bit of ground cumin and freshly cracked pepper on the top (optional).

There, you’re done. Make sure you do not forget the chips!

Here are a few things this dip/sauce is good for:

Dressing for taco salad

Sauce for enchiladas

Sauce for empanadas

Potato chips

Tortilla chips

Veggies – (if you must be healthy) 🙂

* The taco sauce is the most important ingredient. Do not skimp on this. If you don’t have enough, your dip will be bland and boring. Add more until you’ve reached addictive stage and begin eating this by the spoonful. (shhhh… no one needs to know!)

Here is a picture of the ingredients I used:

Ingredients

A Lot More Ways to Replace Eggs Than The Average Baker Thought (via King Arthur Flour Community)

KAF Community Egg SubsThe title of this article/info-share especially holds true for me. You see, I’m embarking on making some vegan cakes for a cake order this weekend (pictures forthcoming when completed) and the last time I did home baking with real cake orders, I did it with all of the good old fashioned ingredients that most bakers use: wheat, eggs, milk and butter. Not anymore. And as I’ve not completely mastered this as of this writing, I’m nervous. I know it will be decent no matter what. But I want to make sure the cakes are absolutely delicious and not gritty. As a friend has lovingly offered their kitchen scale for my use. I am grateful and appreciative as I await arrival. In the meantime, I am turning to some King Arthur Flour gluten free cake mixes because they are comprised of the flour mixes I make at home, but also with the specific ratios that I know King Arthur would use to ensure consistency in baking (which I haven’t done without the scale as of yet). I also know that the rice flour component is superfine, which should eliminate the gritty texture we all very much hate in our should-be-tender baked goods. And the great thing about gluten-free flours is that they are generally also free of the ridiculous number of additives that are found in conventional wheat flour mixes.

That said. I cannot fail.

Therefore, I will do my damnedest.

So, I turned to the KAF website to research best way to replace the eggs with their cake flour and they are not recommending that eggs be replaced. They have indicated that the results with flax meal, bananas or applesauce has not been good See the discussion here. This concerns me a little bit. But I have no choice and I have to replace the eggs. Since the mix calls for 4 eggs, I can only assume that the eggs are needed for both binding and leavening. So, I have two mixes. The first thing I’m going to do after I write this article, is use a half binding / half leavening approach. Ener-G egg replacer offers the leavening effect while bananas and applesauce provide the binding effect. For the time being, I’m avoiding flax meal. I have made one cake with flax meal and the texture was so firm that it was like eating a cake-flavored English muffin. The texture could have been due to other factors. However, as I have never seen a cake take on that texture before, and I can’t be sure that flax meal wasn’t the cause, I’m staying away from it for now.

This is no small challenge… but we can do this.

With nearly every chemical component being replaced in this baking endeavor, and with food manufacturers providing all sorts of products for which to experiment, the baking community is on the cusp of developing a whole new world of baking science for which the world has yet to see. It will be interesting to see what kings of delicious baked goods we come up with in the next ten years. This article will not have as much research and information as I would like (as I have some baking to do), but I wanted to share this with all of my readers. (And I will hopefully have more answers very soon).

So, when you click on This KAF Community Contribution About Ways to Replace Eggs, you will see some ideas that diversify into ingredients beyond the usual four egg substitutions (flax meal, banana, applesauce and Ener-G egg replacer). There are suggestions for binding and leavening and for particular use in cookies, pancakes, waffles and biscuits.

I am particularly interested in the idea of whipping xanthan gum and water to get it to act like an egg white.

There is nothing definitive for the best egg-replacer for cakes from this King Arthur Flour community contribution. However, the list of ideas gives me plenty of fodder for experimentation, which, as you know, I find rather fun – and sometimes frustrating – as is par for the course.

Enjoy and happy experimenting!

The Best Allergen-Free Chocolate Pudding

Chocolate PuddingWhen your guy says “oh my” and gets lost in the first bite,  you know you’ve got a winning recipe. My two neighbors also gave this a big thumbs up… with jokes about licking the bowl.

*Ahem* One of us (who shall remain nameless) might have done such a thing.

Tapioca starch is recommended for this recipe. We tried making this with arrowroot starch but it didn’t turn out so well. Tapioca starch is perfect for this and as an aside, is also a versatile substitute for cornstarch in gravies, and a substitute for eggs in custard-style pies (see the pumpkin pie recipe for an example).

This chocolate pudding is quick and easy to  make and it’s also good enough to eat when it’s still warm. It tastes a lot like that delicious gooey chocolate filling of a chocolate lava cake. YUM!

If you’d like to add an allergen-free whipped cream, I recommend Cybele Pascale’s Whipped Topping from her book The Allergen-Free Baker’s Handbook. If you are not allergic to eggs, you could use marshmallow fluff whipped to a softer consistency with a little water to make a whipped topping. In the meantime, enjoy this delicious chocolate pudding!

P.S. Hint: Freezer Molds! Make chocolate pudding pops out of this, too! 🙂

The Best Allergen-Free Chocolate Pudding

4 cups water (Note: You can replace water with a safe milk-substitute for a slightly creamier consistency. If you do this, please ask whoever you serve it to if the milk-substitute is safe for them. Many people are allergic to rice, almond, and soy milk. We are pretty happy using water, and it’s less expensive that way).

1/2 cup tapioca starch

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 teaspoon salt

2/3 cup of dairy-free chocolate chips such as Enjoy Life brand (check for other allergens if needed). Add less or omit chocolate chips if you want a more mild chocolate flavor. If you do omit the chocolate chips, add 1/2 cup of palm oil shortening or else the mixture will be very gel-like.

1 teaspoon of vanilla

In a large saucepan, stir 1 cup of the water tapioca flour and cocoa until blended and smooth. This step helps get rid of lumps before you begin cooking.

Set the heat to medium and stir in the remaining 3 cups of water. Then add sugar and salt. Cook and stir constantly until mixture thickens to pudding consistency. Remove from heat and stir in the chocolate chips and vanilla. Keep stirring until chocolate melts.

Chill in refrigerator or pour into popsicle molds for pudding pops later.

Vegan Peanut-Free Oat-Free No Bake Cookies (Super Quick and Easy!)

No Bakes 2By virtue of the powers that be: Earth Balance, Sunbutter, and Gluten Free Rice Krispies,  I bring you this classic no-bake cookie recipe. Now you can have your childhood back and enjoy this fun and easy-to-make classic treat. It’s so easy and so quick. Just melt, stir and drop onto waxed paper. It truly tastes like those old fashioned peanut butter, oat and butter laced no bakes you used to have.

The reason I substituted the oats with the  gluten-free rice krispie cereal is due to the fact that many people who cannot tolerate gluten, also cannot tolerate oats. As for flavor, I recommend that you go to the trouble of getting the plain gluten-free rice krispie cereal instead of using a sweetened Mom’s Best cocoa krispie cereal (I tried that and it came out too sweet).

If you have a Soy allergy, you will need to use the Soy-Free Earth Balance and find a different seed butter product (like pumpkin seed butter) as Sunbutter is processed in a facility that also processes soy.  Remember that avoiding peanuts and nuts saves lives, so if you can make a switch to a seed butter, you’ll be making the world a better place.

~As with any recipe, always double check your ingredients to make sure everything is safe and nothing has changed. ~

Vegan Peanut-Free Oat-Free No Bakes

2 cups of sugar

1/2 cup of cocoa such as Hershey’s Cocoa Powder

1/2 cup of Earth Balance non-dairy margarine

1/2 cup of rice milk

1/2 cup of sunflower seed butter (or soy-free pumpkin seed butter)

1 teaspoon of gluten-free vanilla extract

3 cups of GLUTEN-FREE rice krispie treat cereal

In a large saucepan, combine the sugar, cocoa powder, earth balance margarine and rice milk . On medium high heat, bring to a boil and boil for one full minute.

Remove the pan from heat and stir in the sunflower seed butter and vanilla extract. Make sure the seed butter is fully melted and incorporated into the mixture.

Stir in the rice krispies and coat all of the cereal. As you stir, the mixture will cool down. You may want to wait about 5 minute for additional cooling and thickening.

Then, drop mixture by spoonfuls onto waxed paper. Cookies will set in about 10-15 minutes. Let the cookies fully cool down before transferring to an airtight container. Store in an airtight container in the refrigerator for up to 5 days. Makes about 20 small cookies.

Tasty Macaroni and Cheese for the Dairy-Free Crowd (with Variations on a Theme)

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I’m overdue in putting this up on my wordpress page. So, here it is! A common weeknight staple in our house, this has a mild cheese flavor, like American cheese, and as most veteran dairy-free cooks know, the secret ingredient is Nutritional Yeast. You could add some Daiya cheese substitute to this also, but Daiya also uses nutritional yeast for their cheese flavor, plus pea protein and binders. So, to save my food budget, I just stick with the nutritional yeast and use a combination of a few ingredients in the recipe below that should be accessible to most, if not all, dairy-free cooks.

A little word about the credibility of this recipe (as I always appreciate it when others tell me that they actually make their recipe and that other people like it):

My son remembers having Mac n’ Cheese for most of his pre-school time. It wasn’t until he was 5 years old that his body started completely rejecting gluten/wheat and also dairy. He came up positive for dairy allergy at the doctor’s office with a deduction of celiac with regard to the wheat/gluten. I was vexed by living without diary. We lived in NJ where Italian food is prevalent. We usually had bread and pasta with cheese almost every night. Parmesan cheese became a flavoring of choice for a lot of my dishes. I made ricotta stuffed shells at least once a week. And aside from the Italian food, we loved grilled cheese and mac n’ cheese…. and rice n’ cheese. Oh, how we loved our cheese.

Trying to find ways to have “cheesy” things again is quite a challenge. After all, I’m still working on the non-dairy cheesecake recipe. In the meantime, this recipe is a big winner at home. My son, who recalls the real thing, really loves this. My fiance thinks its great and especially loves it when I add a little bit of meat sauce to it to make it a cheesy mac n’ beef. It’s decadent and satisfies our cravings for a hearty meal.

Here’s how to make it:

Cook a 16-oz package of your favorite gluten-free pasta, be careful to not overcook (I usually set the timer for two minutes less than the minimum recommended time as it will still cook a little on the stove while you are adding ingredients).

Drain the pasta and put back in the pot and turn the heat down to medium-low.

Add:

1 cup of your favorite allergen-free chicken broth

1/2 cup of Earth Balance dairy-free margarine (or 1/4 cup of light olive oil)

1/4 to 1/3 cup of Nutritional Yeast depending on how much cheese flavor you want

1 teaspoon of onion powder

1/2 teaspoon of dry mustard

salt to taste (very necessary for cheese flavor. Remember, the cheese making process involves salt)

pepper to taste (optional)

 

Stir and serve!

And, if you want to make it like a Hamburger Helper, or a full one-pot meal, here are some variations on the Mac n’ Cheese theme:

Sausage.

Meat sauce.

Chili meat or beans.

Baby spinach and sauteed onions and mushrooms.

Cubed cooked chicken and diced tomatoes with Italian seasoning.

Tuna, peas and hot sauce such as Louisiana Hot Sauce or a milder Cholula (I’ve always loved this combination).

My fiance just suggested using gluten-free beer instead of chicken broth to make the sauce. Hmm. Interesting idea. I might have to try that.

I have a friend that just makes the sauce (without the pasta) and uses it for nachos.

Do you have any more ideas?

 

 

Cornbread Dressing (aka Cornbread Stuffing)

If you live in the North United States, this is called Cornbread Stuffing. In the South United States, this is called Cornbread Dressing. Whether it is called dressing or stuffing, it is delicious. It is a savory bread pudding where half of the bread is replaced with cornbread. It adds a nice texture and depth of flavor that most find very comforting, especially in the South United States where cornbread is served more often and associated with childhood memories.

Some people prefer to actually stuff their holiday turkey with this and cook it that way, while many others prefer a safer method of baking it in a pan in the oven. I have not yet practiced safely cooking stuffing inside a turkey, so I use the pan method. In my opinion, this is the most delicious savory dish on the holiday menu. Ladle with turkey gravy and it is exquisite.

A word of advice: make the cornbread and the rolls the day or night before if you can. Although, if you have a late evening holiday dinner, you could very well start this process in the morning, but it could still set you back significantly with timing. Because you are on a GFDF diet, you have to bake everything from scratch. While some of your counterparts are whipping up a box of Stovetop prepacked stuffing within minutes before serving dinner, or have ready made breads available to put this together, this will cost you extra time. The stuffing itself doesn’t take a lot of time and is pretty easy. But you need to make the bread and cornbread. So, here goes:

You will need a package of Bob’s Red Mill Pizza Crust Mix (or prepare your favorite GFDF dinner rolls). Prepare the rolls using the recipe on the back that says Cinnamon Rolls Recipe but omit the Filling part of the recipe. As such, here is what it looks like:

When proofing the yeast, I recommend pouring the warm water in the bowl first (water should be very warm to the touch but not hot, about 110 degreed Farenheit), then sprinkle the yeast on top. Preheat the oven as suggested, you’ll need the warmth from the oven when you set the rolls on the stovetop to rise before putting inside the oven to bake. Also, you will notice that the recipe calls for 3 1/4 cups of the mix. I measured thinking I would need additional flour from another package. Nope, the entire package fits the recipe.

During rising time, bring a small oven-safe saucepan of water to a boil. When you are ready to bake, put the pan of hot water in the oven with the rolls. The steam will help keep these moist as GF products have a tendency to come out dry.

This is what the finished rolls will look like. They are soft, tender and as one who can eat bread, I seriously cannot tell the difference between these rolls and regular rolls except for a slightly more dense texture. But still, if I had not known I just baked with a GF mix, I would not have known they were GF. When you pull them out of the oven, spread a bit of earth balance buttery spread on top for the golden appearance. Because…

little boy needs a delicious roll treat! Just look at this. And I didn’t intend for the spread to melt into a heart shape but the camera captured it. What a delightful treat for a kid that walks by the bakery section of the grocery store and must ignore it. Okay… the rest of the rolls need to be broken up and spread out on a cookie tray. Depending on when you make them, you can leave them out overnight to go stale or toast them for about 10-20 minutes in a 425 degree oven.

When you are finished, make the cornbread. Now, if I were consistently using Bob’s Red Mill mixes, I would probably start recommending a cornbread one here. However, I have found that the following recipe for cornbread is excellent. Sugar is the optional ingredient. For northern style sweet and softer cornbread (remember, sugar conditions some doughs), add the sugar. For southern style cornbread, omit the sugar. I have made this both with and without sugar – with success and with good reviews that one cannot tell that it is a GFDF cornbread.

CORNBREAD RECIPE

1 cup brown rice flour (superfine if you have it, if not regular brown rice flour is fine)

1/3 cup potato starch (not potato flour)

2 Tbsp + 2 tsp tapioca flour (also called tapioca starch)

1/2 tsp xanthan gum

3/4 tsp salt

1 cup yellow cornmeal (Quaker or generic brand is quite fine)

1 Tbsp double-acting baking powder

1/4 cup granulated sugar (optional)

1 eggs

1/4 cup non-hydrogenated shortening, melted

1 cup rice, almond or soy milk

Preheat the oven to 425 degrees Farenheit. Grease an 8″ cake pan with some shortening. (You can use muffin or other types of pans if you prefer).

Combine dry ingredients in a bowl until well incorporated, then add the wet ingredients. (I like to whisk the egg in a little bowl before adding it).

Bake for 20 minutes or until golden around the edges, top feels dry and a knife inserted in the middle comes out clean.

Unfortunately, I didn’t get a picture of the cornbread.

When you’ve enjoyed a slice, etc. Crumble the rest into a pan and let stale or toast.

CORNBREAD STUFFING

4 stalks celery, coarsely diced

1 med-large yellow onion, diced

32 oz chicken broth (or broth from your turkey cooking in the oven)

2 tsp ground sage

1 tsp thyme

Salt and pepper to taste

Hopefully, you are already cooking your turkey at about 375 degrees Farenheit. If not, preheat the oven. In the meantime, saute the celery in a little oil until soft. Add the onions and saute until translucent. Add seasonings. In a large bowl, add the toasted bread crumbs, cornbread crumbs, the sauteed celery/onion mixture and pour broth into it. Stir until crumbs are thoroughly moistened. (Since eggs were already used to make the cornbread and yeast bread, I do not add additional eggs. This comes out with a firm cut-able texture on its own. However, you may want to add more eggs if you prefer a more dense custard-like texture.)

Bake for about 30-45 minutes until the top is golden brown, stuffing is firm and a knife inserted in the center comes out clean.

Enjoy!