This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing.
1/2 cup Unsalted Butter 6 Celery Stocks, chopped (approximately 2 cups) 1 medium Yellow Onion, chopped 3 tsp. Dried Sage 3 tsp. Dried Thyme 2 tsp. Sea Salt 1/2 tsp. Black Pepper Cornbread, crumbled
Make a batch of my Gluten Free Cornbread Stuffing at least a few hours in advance. Preheat oven to 325 degrees. Melt 1/4 cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until they are blended with the celery and onions. Cook a couple of minutes more. Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it’s up to you how much you want to crumble your cornbread. Place the mixture into a covered baking dish. Slice the remaining 1/4 cup butter on top of the mixture. Bake at 325 degrees for 30 minutes.
I like to make the gluten free cornbread a day or two in advance. If your celery and onion mixture gets too dry add a bit more butter or some olive oil.
- Category: Side Dishes
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cornbread, stuffing, recipe, easy, thanksgiving, homemade, best, from scratch, healthy, meatless, savory