Cornbread Stuffing
This delicious gluten free (optional dairy free) nutrient-dense stuffing is a must have at your Thanksgiving table!
Ingredients
- 1 package Bob's Red Mill GF Cornbread
- 1/2 large onion
- 1 1/2 cups chopped celery
- 1/2 cup cranberries
- 1 1/4 cup bone broth
- 2 eggs
- 2 tbsp sage
- 1 tbsp rosemary
- 1/2 tbsp thyme
- 1/4 cup butter
- 2 garlic cloves
- salt & pepper
Instructions
- Cook cornbread a head of time according to package.
- Heat oven to 275. Cut cornbread into small squares and place on prepared baking sheet. Bake for about 30 minutes, until pieces are slightly crisped.
- In a large skillet, melt butter and add celery, onion & garlic. Cook until onions are translucent. Add herbs, salt & pepper. Stir together.
- In a small bowl, whisk eggs and add in bone broth. Increase oven temp to 350.
- In a large bowl, add cornbread, celery mixture, cranberries, and eggs & bone broth. Mix together thoroughly.
- Place stuffing into a baking dish and bake for about 35 minutes.
- Sprinkle on leftover cornbread crumbs, and broil for about 2 minutes, until it's crispy on the surface!