Recipe
Side Dish
Cornbread Stuffing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 16 oz. gluten-free cornbread cubes | ||
| ¼ lbs. butter or margarine* | ||
| 1 c. chopped celery | ||
| 1 c. chopped onion | ||
| 1 tsp. dried thyme | ||
| 1 tsp. dried sage | ||
| 1 c. chopped parsley | ||
| 1 egg, lightly beaten | ||
| 1 c. gluten-free giblet stock or chicken stock | ||
| salt and pepper, to taste |
Directions
- Place cornbread cubes on a baking sheet. Bake at 350 degrees for 30 minutes, or until toasted, stirring every 10 minutes. Remove cornbread cubes from the oven and let cool to room temperature.
- Melt butter or margarine in pan. Saute celery and onion until soft. Stir in thyme, sage and parsley. Let cool slightly.
- Stir toasted cornbread cubes and sauteed onion/celery mixture together. Add beaten egg and mix well. Add chicken stock or broth and mix together lightly but thoroughly. Add salt and pepper to taste.
- Use mixture to stuff the cavity of a turkey, or bake the stuffing in a casserole dish.
Recipe Source:
www.csaceliacs.org