Ingredients

The following ingredients have 6 Servings
  • 1 Batch of Mini Gluten-Free Cornbread Muffins*
  • 2 Cups Chopped Celery
  • 1 Cup Diced Onion
  • 1 Tsp Minced Garlic
  • 1/4 Cup Chopped Fresh Parsley
  • 1 TB Dried Rosemary (crushed)
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Ground Sage
  • 1/2 Tsp Black Pepper
  • 1 Cup Vegetable Broth

Instruction

  • Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.
  • Preheat the oven to 425°F for the stuffing.
  • Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).
  • In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.
  • Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.
  • Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.