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
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.
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