Thanksgiving is not quite as tasty when everyone eating all of those fabulous stuffing and dressings and you can’t partake.
Adapted from Pioneer Woman.
- 1 skillet sometimes more Of Cornbread (I Use My Gluten Free Cornbread Recipe)
- 1 loaf Gluten Free White Bread (I use Schars)
- 1 stick Butter
- 1/2 Medium Onion, Diced
- 2 cups Celery Chopped
- 2 cups Chopped Carrots
- 4 cups Chicken Broth
- Dried Basil to taste
- Thyme to taste (I use fresh since I buy it to use for the bird but dry is fine)
- Fresh Rosemary Chopped (I use fresh since I buy it to use for the bird but dry is fine)
- 1/4 cup Fresh Parsley, Chopped (Dried is ok)
- Salt and pepper To Taste
Chop the cornbread and loaf of white bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours, or pop them in the oven to speed up the prep.
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. Add in your herbs. Then add 4 cups of chicken broth and bring to a boil. Stir until combined.
Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.