Recipe: Cornbread Stuffing

Ingredients

9-10 cups gluten-free cornbread muffins, dried out and broken into 1 inch pieces
1 tablespoon coconut oil
4 stalks celery, chopped
1 teaspoon fresh sage, chopped finely
1 teaspoon fresh thyme, chopped finely
1 small onion, chopped finely
½ teaspoon salt
½ teaspoon ground black pepper
2½ cups vegetable broth
3 cloves garlic, minced
1 flax egg flax egg

Preheat the oven to 400°F.
Ensure the cornbread is dried out; if moist, dry it in the oven for about 15 minutes.
Melt coconut oil in a pan over medium heat, then add onion, garlic, and celery.
Stir in thyme, sage, salt, and pepper, cooking until onions are tender and garlic is fragrant, about 5 to 8 minutes.
In a casserole dish, combine cornbread pieces, cooked vegetables, and flax egg.
Add vegetable broth and mix well, adjusting the moisture level as desired.
Bake for 25 minutes until the top is golden brown and slightly crusty.
Cool slightly before serving.

Servings

6 servings

Calories

717

Total fat

Total carbohydrates

172g

Total protein

Sodium

3109mg

Cholesterol

0mg