Cornbread Stuffing Recipe
Gluten Free Recipe
A delicious Cornbread Stuffing for your next turkey or chicken! To make lactose-free, use unsalted margarine with no milk products added.
16 ounces gluten free cornbread cubes
1 cup parsley, chopped
1/4 pound butter or margarine
1 egg, slightly beaten
1 cup celery, chopped
1 cup gluten free chicken broth
1 cup onion, chopped
1 teaspoon thyme, dried
Salt and pepper to taste
1 teaspoon dried sage
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.
Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes. Remove cornbread cubes from the oven and cool to room temperature.
Melt butter in pan; saute the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool.
Stir the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the stock or broth and mix lightly but thoroughly. Add salt and pepper to taste.
Stuff the cavity of a turkey or bake the stuffing in a casserole dish.
* To make lactose-free, use unsalted margarine with no milk products added.