Stuffing

November 18, 2016

 

Ingredients

1 8x8 pan gluten-free cornbread

5 bread rolls or 2 slices of gluten-free bread toasted (Udi's)

1 /2 stick butter or 1/4 olive oil

1 cup celery chopped

1/2 onion or whole onion if small, chopped

2 TBSP sage (McCormick)

2 tsp thyme (McCormick)

1 tsp salt (kosher)

pepper to taste (McCormick)

2 eggs

2 1/2 cups or more of Chicken broth (Pacific-low sodium)

Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened

 

Directions

Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread & seasonings. Pour the celery/onion mixture over cornbread, until well combined. Taste, add more seasoning just a tad at a time, til just right.

 

Lightly beat eggs and mix in thoroughly. Add chicken broth a little at a time until moistened to desired consistency.

Pour into prepared baking pan and refrigerate, if not cooking right away.

Bake at 350 degrees (F) the next day 30-minutes, or until bubbly.

*Around 15 minutes into baking, check the dressing...if it's dry, add more broth.

 

Enjoy!

 

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