Recipe
Author
Hy-Vee Chefs, Culinary Champs
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Description
Chef Don used gluten-free bread and broth to make this stuffing gluten-free, but there's no reason you couldn't use regular bread and broth.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. plus 1 tbsp butter, divided | ||
| 5 c. crumbled gluten-free cornbread | ||
| 1 c. cubed gluten-free bread | ||
| 2 c. gluten-free turkey or chicken broth | ||
| ½ c. diced celery | ||
| 1 medium onion, diced | ||
| 1 tsp. sage | ||
| 2 tsp. poultry seasoning | ||
| 1 tsp. salt | ||
| ¼ tsp. freshly ground black pepper | ||
| 2 eggs, beaten |
Things To Grab
Directions
- Preheat oven to 350 degrees.
- Cut 1/2 cup butter into small pieces and place in a large mixing bowl. Add crumbled cornbread and cubed bread. Mix gently to combine. Add chicken or turkey broth; mix gently to combine.
- Melt remaining tablespoon butter in a small skillet. Add celery and onions. Sauté over medium heat until vegetables are soft, about 2 minutes. Add cooked vegetables to cornbread mixture; stir to combine.
- Add sage, poultry seasoning, salt, pepper and eggs to cornbread mixture. Mix well to combine. Stuffing mixture should be moist; add more broth, 1 tablespoon at a time as needed.
- Transfer to an ungreased 9-by-13-inch glass baking dish.
- Bake for 35 to 40 minutes until heated through and golden brown on top.
Recipe Source:
Hy-Vee chefs.