Gluten-Free

Cornbread Stuffing

Ingredients

  • 6 cups cubed gluten-free cornbread

  • 1 onion, diced

  • 3 celery stalks, chopped

  • 2 tbsp butter or olive oil

  • 2 cups chicken or vegetable broth

  • 1 tbsp fresh sage, chopped

  • 1 tbsp fresh thyme

  • 1 tsp salt, ½ tsp pepper

Directions

  • Preheat oven to 350°F (177°C).

  • Sauté onion and celery in butter until soft.

  • In a bowl, mix cornbread, herbs, and sautéed veggies.

  • Stir in broth gradually until moist.

  • Transfer to a baking dish and bake for 35 minutes.