Gluten Free Cornbread Stuffing

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Southern Cornbread recipe cooled and cubedGluten Free Cornbread Stuffing
2 Tbsp butter
2/3 cup celery, chopped
1 small onion, chopped
2 eggs, beaten
2 cups Chicken broth
1 1/2 Tbsp Sage
2 tsp thyme
Salt and Pepper to taste

Optional: dried fruit, sausage

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.

In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, eggs, chicken stock, sage and salt and pepper; mix well. Add cornbread to liquid mixture and blend.

Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

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Posted in All Recipes, Holiday Recipes, Main Dishes, Recipes, Side Dishes, Thanksgiving Tagged with: , , ,
7 comments on “Gluten Free Cornbread Stuffing
  1. Heidi says:

    Thanks for linking up on Gluten-Free Monday at I really need this recipe! It’s my first gluten-free Thanksgiving. Thanks!

  2. Got this tweeted and pinned! What a perfect dish for the upcoming Holidays! 🙂 Thank you for sharing at Gluten Free Fridays! Cindy

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