Gluten Free Cornbread Stuffing (fodmap friendly)
This Gluten-free Cornbread Stuffing recipe will be the family favorite of your Thanksgiving dinner! Made with homemade cornbread, it's the perfect side dish for your holiday dinner, whether you're following a gluten-free diet or not. This gluten-free stuffing recipe is also low fodmap friendly, made with easy to digest ingredients.
Ingredients
- 1 pan Gluten Free cornbread , homemade or boxed
- 2 medium stalks celery diced
- ½ cup fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1 teaspoon fresh thyme
- 1 cup chicken or vegetable broth packaged or homemade
- 2 tablespoon garlic infused olive oil
- 2 tablespoon butter
- ½ cup golden raisins
- ¼ cup pecans
- salt & black pepper to taste
Instructions
- Note: Prepare gluten free cornbread according to the recipe or package instructions ahead of time. Day old cornbread works best but you can use fresh as well, it does not have to be dried cornbread for this recipe to work.
- Preheat. Preheat oven to 375℉.
- Cut the cornbread into cubes. Transfer cornbread cubes into a large, pre-greased baking dish.
- Cut celery & herbs. On a cutting board and a sharp chef knife, dice the celery into small pieces and chop the fresh herbs. Set all of this aside.
- Sauté. In a large skillet over medium-high heat, melt butter with garlic infused olive oil. Sauté celery, herbs, salt and pepper until celery is becoming tender, about 5-7 minutes.
- Add broth. Add chicken (or vegetable) broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for 5 minutes. After 5 minutes, remove broth mixture from heat and set aside.
- Add Broth. Pour broth and herb mixture evenly over the cubed cornbread, tossing gently with a spoon. Fold golden raisins and pecans into the stuffing mixture (if you are choosing to add these).
- Bake. Bake stuffing in a 375℉ oven for approximately 20 minutes or until the top becomes golden brown.
Notes
Note: Prepare cornbread according to recipe or package instructions ahead of time. Day old cornbread works best but you can use fresh as well, it does not have to be dried cornbread for this recipe to work.
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