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Cornbread Stuffing
This delicious gluten free (optional dairy free) nutrient-dense stuffing is a must have at your Thanksgiving table!
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Prep Time
1
hr
Cook Time
1
hr
5
mins
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!