Easy Gluten Free Cornbread Stuffing
A tender and deliciously seasoned gluten free cornbread stuffing recipe that is so easy and so good, no one will even know it's gluten free!
Servings: 9 servings
Calories: 60kcal
Ingredients
Prepare the cornbread
- 1 recipe gluten free cornbread
For the stuffing
- 4 Tablespoons vegan butter
- ½ cup diced celery
- ½ cup diced onions
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 2 teaspoons dried parsley
- 2 teaspoons vegan poultry seasoning
- ½ teaspoon salt
- 1 egg slightly beaten
- 2 to 2 ½ cups vegetable broth
Instructions
- Prepare the cornbread, bake and let cool. Crumble or slice. Cover and let it sit for at least 1 day.
- Preheat your oven to 350 F. Grease an 8" x 8" glass baking dish with butter or spray with cooking spray. Set aside.
- Heat a large sauté pan over medium heat. Melt the butter in the pan and add the onions and celery. Cook until the onions are softened and translucent, about 5 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, add the cornbread crumbles, seasonings, salt and the onion mixture. Combine until mixed.
- Add in the egg and 1 cup of the broth. Mix well and let stand for 1 -2 minutes, until the mixture has absorbed the broth.
- Mix in another 1 cup of broth and let the mixture sit for another 1 – 2 minutes.
- If needed, add the last ½ cup of broth. The mixture should look very wet and a bit soupy.
- Place the stuffing mixture into the prepared baking dish.
- Bake for about 40 minutes or until it’s golden brown on top. Start checking at 35 minutes.
- A knife inserted in the top should feel slightly crusty.
- Serve immediately or let cool and freeze until needed.
Notes
- Use day old cornbread - this cornbread recipe is perfect
- Crumble or slice, but don't mash the cornbread
- Saute the veggies for the best flavor
- Before baking the mixture will look more like soup than cornbread stuffing
