Pescatarian Gluten Free Cornbread Stuffing
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Learn more →Ingredients
8 servings
For the stuffing
- 1 batch (about 8 cups) gluten free cornbread, cut into ¾-inch cubes
- 6 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh rosemary, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, lightly beaten
- 2 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake for 25–30 minutes, turning once halfway through, until dried out and lightly toasted at the edges. Transfer to a large mixing bowl and let cool. Raise the oven temperature to 375°F (190°C).
- 2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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