Mold Detox Friendly Dairy Free Cornbread Stuffing
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Learn more →Ingredients
8 servings
For the stuffing
- 1 batch dairy free cornbread (about 8 cups crumbled, day-old or dried)
- 4 tbsp dairy free butter
- 1 medium 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
- 2 ½ cups chicken broth
- 2 large eggs, lightly beaten
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
If your cornbread is freshly baked, spread the crumbles in a single layer on a rimmed baking sheet and leave them out uncovered at room temperature for at least 1 hour, or overnight, until they feel dry and slightly stiff to the touch. Day-old cornbread works best — it absorbs the broth without turning mushy.
- 2
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little dairy free butter or cooking spray and set aside.
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