Gluten-free cornbread stuffing

This twist scraps gluten but offers a spicy kick.

Manhattan marketing executive and inveterate hostess Anne Taylor Davis has a go-to Thanksgiving stuffing that she adapted from the late novelist and food writer Laurie Colwin:"It's my most requested dish for the holiday and the spice of the jalapeño lifts it out of banal sweetness."

1 cup unsalted butter
2 medium-sized onions, diced
1 leek, cleaned, white and tender green parts diced
2 shallots, diced
1 large clove of garlic, minced
1 small jalapeño pepper, minced (seeds removed if less heat is desired)
1/2 lb prosciutto, diced
16 oz gluten-free cornbread stuffing mix or dried and crumbled cornbread from a gluten-free corn meal like Bob’s Red Mill
Freshly ground black pepper, 10 twists
Bunch of flat leaf parsley, leaves and tender stems chopped
2 cups homemade chicken broth or low sodium canned chicken broth

Sauté vegetables in butter over low heat until tender and soft, about 10-15 minutes. Add prosciutto and sauté for 5 minutes. Add cornbread. Season with pepper. Add parsley and sauté until mixture is coated in butter.

Moisten mixture with broth, adding 1/4 cup at a time until moist and fluffy but not wet. Taste for seasoning. Add additional pepper and/or kosher salt if needed.

Preheat oven to 350. Coat 13 x 9" baking pan with non-stick spray. Spoon mixture into pan. Dot with butter. Bake for 30-40 minutes until top is golden brown and crusty.

Also in this series: a quinoa stuffing and vegan one using mushrooms and leeks