Sea Salt Recipes

Gluten Free Cornbread Stuffing with Walnuts & Pomegranate

  • Serves: 4-5
- Recipe in collaboration with celebrity chef Richard Blais-
This a must try for my gluten-free friends! It gives you the warm baked casserole feeling a lot of gluten free dishes seem to be lacking. Use Morton® Fine Sea Salt to add flavor to the cornbread. Finish with Morton® Coarse Sea Salt to add some salty crunch with the pomegranate.

-Choosing the Right Salt-
Use Morton® Fine Sea Salt to add flavor to the cornbread. Finish with Morton® Coarse Sea Salt to add a sweet and salty texture with the pomegranate.

Ingredients

  • 1 tbsp canola oil
  • 1 tbsp olive oil
  • 2 cups yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 tbsp unsalted butter
  • 1 each large poblano chile, chopped, seeds removed
  • 1 cup blanched walnuts, chopped
  • 4 cups vegetable stock (or turkey stock)
  • 8 cups gluten free cornbread, cut into cubes *can be pre-purchased or leftover cornbread
  • 1 tsp Morton® Fine Sea Salt
  • 2 tsp fresh cracked black pepper
  • 1 cup grated parmesan cheese
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 cup pomegranate seeds
  • 1 tsp Morton® Coarse Sea Salt
  • 1 bunch cilantro, chopped

MORTON®
FINE SEA SALT

  1. Preheat oven to 350F.

     

  2. Season cornbread cubes on all sides with Morton® Fine Sea Salt, pepper, and olive oil. Place cornbread on a baking sheet and bake for 10-15 minutes, until cubes are golden brown and crispy. Remove from oven and set aside to cool.

     

  3. Heat canola oil in a large skillet over medium high heat. Add carrots and poblano and cook for 1 minute.

     

  4. Add celery, onion, oregano, cumin, coriander and walnuts and cook another 2-3 minutes, or until onions are translucent.

     

  5. Add vegetable stock and cook another 3 minutes, slightly reducing the stock.

     

  6. Add parmesan cheese and cornbread and mix well.

     

  7. Pour mixture into a nonstick shallow baking dish, and bake for 25-30 minutes.

     

  8. Remove from oven and finish with pomegranate seeds, Morton® Coarse Sea Salt and chopped cilantro.

     

  9. Serve warm.