Eosinophilic Esophagitis Friendly Cornbread Stuffing
Total time2 hr 5 min
Prep time20 min
Cook time45 min
4.6(10)
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Learn more →Ingredients
8 servings
For the stuffing
- 8 cups crumbled day-old cornbread (about one 9x13-inch pan)
Chef's tipLet it cool slightly before slicing; gluten-free cornbread can be more crumbly. - 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 3 cups chicken broth
- 1 tbsp apple cider vinegar
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
If the cornbread is freshly baked, spread the crumbles in a single layer on a rimmed baking sheet and leave uncovered at room temperature for at least 1 hour, or overnight, until the pieces feel dry and slightly firm to the touch.
- 2
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
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