Alex Thomopoulos' Cornbread Stuffing With Pancetta

Alex Thomopoulos' Cornbread Stuffing With Pancetta

• 8 cups gluten free cornbread, cubed into 1" cubes and toasted (recipe attached)
• 1 tablespoon olive oil • 1 cup pancetta, diced (about 3-4 slices) • 2 leeks, rinsed well and sliced thin • 2 eight ounce packages sliced white button mushrooms • 4 cups sliced celery, ¼" thick • 1 granny smith apple, diced • 1 ½ teaspoons salt • 1 teaspoon fresh thyme leaves • 8 sage leaves, julienned • ½ teaspoon fresh rosemary, finely chopped • ½ teaspoon pepper • ⅛ teaspoon cayenne pepper • ¾ cup chicken stock • ¼ cup heavy cream

  1. Preheat oven to 350° F.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add diced pancetta and cook until pancetta is crispy.
  4. Remove crispy pancetta and place into a small bowl.
  5. Then add leeks, and celery and sauté on medium high for 5-10 minutes, stirring frequently.
  6. Once leeks and celery are soft, add mushrooms and apples and cook for another 5 minutes.
  7. Then add thyme, sage and rosemary and stir.
  8. Remove from the heat and put the cooked veggies into a large mixing bowl, then add the toasted cornbread.
  9. Pour heavy cream and chicken stock over everything and mix to combine thoroughly, it’s okay if some of the pieces break apart it just makes it better in the end!
  10. Grease a 9 X 13" pan with oil of your choice. Dump cornbread and veggie mixture in and bake for 30-35 mins.

Alex Thomopoulos' Gluten Free Cornbread

• 2 cups gluten free flour blend (I used Pamela's Artisan Flour Blend, if you use a blend without xanthan gum, make sure to 1 tsp. xanthan gum to recipe)
• 2 cups cornmeal
• 2 tablespoon baking powder • 1 teaspoon kosher salt • 4 eggs • 2 cups milk or non dairy alternative • ½ cup butter • ½ cup honey

  1. Preheat oven to 400°F.
  2. Grease a 9" X 13" baking pan.
  3. Sift together the flour, cornmeal, baking powder and salt.
  4. Combine the milk, eggs, butter, and honey.
  5. Add the liquid ingredients to the dry and mix.
  6. Pour batter into baking pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts separate from the pan.
Alex Thomopoulos Cooks Cornbread Stuffing with Pan