Servings and Ingredients
|16 oz.||gluten-free cornbread cubes|
|¼ lbs.||butter or margarine*|
|1 c.||chopped celery|
|1 c.||chopped onion|
|1 tsp.||dried thyme|
|1 tsp.||dried sage|
|1 c.||chopped parsley|
|1||egg, lightly beaten|
|1 c.||gluten-free giblet stock or chicken stock|
|salt and pepper, to taste|
- Place cornbread cubes on a baking sheet. Bake at 350 degrees for 30 minutes, or until toasted, stirring every 10 minutes. Remove cornbread cubes from the oven and let cool to room temperature.
- Melt butter or margarine in pan. Saute celery and onion until soft. Stir in thyme, sage and parsley. Let cool slightly.
- Stir toasted cornbread cubes and sauteed onion/celery mixture together. Add beaten egg and mix well. Add chicken stock or broth and mix together lightly but thoroughly. Add salt and pepper to taste.
- Use mixture to stuff the cavity of a turkey, or bake the stuffing in a casserole dish.