Gluten-free Cooking for Kids

If possible make the cornbread a day before you require it. Cut it into 4 cm cubes and place in a large bowl. Leave it to sit out overnight so that it is slightly stale. If you are making the cornbread on the same day then cut into cubes and place on a baking tray. Toast the cubes for 10- 15 minutes in a medium oven, to dry out a bit. Leave to cool. In a large skillet fry the onions in the butter and oil, but don’t allow them to brown. Cook for about 5 minutes until translucent. Add the minced garlic and all the spices including the chilli if you are using it. Season with salt and pepper and cook for a further 5 minutes until fragrant. Add a good splash of sherry and allow the mixture to simmer until the alcohol has evaporated. Add half the chicken stock (about 200 ml) and the chopped celery. Cook for a further 5 minutes. Remove the mixture from the heat and allow to cool. In a large bowl combine the cubed cornbread and grated carrots. Mix gently. Add the onion and spice mix and gently chop down with a wooden spoon. Try not to completely mash the cornbread but make sure it is well combined. Add the egg and mix through thoroughly. The mixture should be moist but not completely damp. If it is too dry add a bit more chicken stock until you achieve the right consistency. It should be like soft clay. Finally, add the fresh chopped herbs and mix through. Ideally you should still have some chunks of cornbread, but don’t worry if you don’t. It will still taste good. Season with salt and pepper. You can keep the stuffing in a bowl, covered, in the fridge for a maximum of 2 hours, but do not stuff the bird until you are ready to put it in the oven. Preheat oven 200 C. Season your bird inside and out with salt and pepper. Stuff the bird and place in a roasting pan. Cover the breast with a little jacket made from the foil in which the butter is wrapped. This makes a cosy little jacket which will keep the breast nice and moist. Generously butter a baking dish big enough to hold the remainder of the stuffing. Spread the stuffing in the dish, dot with some butter and cover with tin foil. Bake in the oven for 45-55 minutes. Remove the tin foil during the last 15 minutes of cooking. The stuffing is cooked when it is crispy and golden Roast the chicken in a hot oven for about 1 hour and fifteen minutes, (This is based on a 2 kg chicken. Allow further time for a larger bird.) Baste the bird every 20 minutes or so. During the last 20 minutes remove the little jacket to allow the breast to crisp up. To check if the chicken is done, pierce the inner part of the leg. The juices should be clear. If they are still pink, put it back in the oven for a further 5-10 minutes. When the chicken is cooked, remove it from the oven. It’s best to leave the chicken to sit for a few minutes before carving it, as this allows the juices to settle. Serve with roast potatoes, steamed vegetables and cranberry sauce.