Gluten-Free Cornbread Stuffing

Ingredients

• Gluten-Free Cornbread
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup diced celery (3-4 celery ribs)
• 1.5 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tbsp fresh thyme or 1 teaspoon dried thyme
• 1 tbsp ground sage
• 1/3 cup dried cranberries, optional
• 1.5 cups chicken or vegetable broth
• 2 large eggs, beaten
• Chopped fresh parsley for garnish, optional

Instructions

1. 1

   Preheat the oven to 350ºF. Grease a 9x12...: Preheat the oven to 350ºF. Grease a 9x12 inch baking dish and set aside.

2. 2

   In a large skillet over medium high heat,...: In a large skillet over medium high heat, add the olive oil and butter. Once the butter has melted, add the chopped onion and celery and mix to combine. Cook for 2-3 minutes then add in the minced garlic, salt and pepper and cook until the garlic is fragrant 4-5 minutes. Add the thyme and sage and mix to combine.

3. 3

   Remove the skillet from the heat and let...: Remove the skillet from the heat and let it cool slightly.

4. 4

   In a large bowl, add the cornbread, the...: In a large bowl, add the cornbread, the cooked vegetables and the (optional) dried cranberries. Mix gently to combine.

5. 5

   In another bowl, combine the eggs with the...: In another bowl, combine the eggs with the broth and pour over the cornbread mixture. Stir again to combine.

6. 6

   Transfer the mixture to the prepared baking dish...: Transfer the mixture to the prepared baking dish and spread into an even layer.

7. 7

   Place in the oven and bake until the...: Place in the oven and bake until the edges of the cornbread are golden brown and the eggs are set and cooked, about 25 minutes.

8. 8

   Sprinkle with some fresh parsley and serve.