Gluten Free Cornbread Stuffing

a great gluten free side dish for the holidays!

What Ingredients Do You Need To Make This Gluten Free Cornbread

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Plain Greek Yogurt Cornmeal Gluten Free Flour Plant-Based Milk Vinegar Sugar Eggs Salt Baking Powder

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What Ingredients Do You Need To Make The Stuffing

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Olive Oil Onion Celery Canned Corn Dried Sage Poultry Seasoning Salt & Pepper Gluten Free Bread Plant-Based Milk Eggs Vegetable Stock Walnuts Dried Cranberries

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1

To make the cornbread, place all the ingredients in a mixing bowl and mix well.

2

Transfer to a 8 x 8 or equivalent oiled baking pan. Cook in the oven for 20-25 minutes on 400° F.

3

While the cornbread cooks, place the onion and celery in a food processor and pulse until well chopped.

4

Heat olive oil in a large skillet over medium high heat. When heated, add onions and celery and saute until translucent and very tender.

5

Add the corn to the food processor and pulse to coarse chop the corn and then add to the onion mixture and cook for an additional 1-2 minutes.

6

Crumble up the cooled cornbread into a large mixing bowl and tear up the toasted bread into small pieces and add to the cornbread.

7

Add the cooked vegetables, sage, poultry seasoning, salt and pepper and mix to combine. Add the milk and vegetable broth. Taste and adjust seasoning as needed. Last add the whisked egg and mix well.

8

Stir in the chopped pecans and dried cranberries.

9

Transfer to a 1 ½ liter baking dish or pan, cover with foil and bake in a 350° F for 40-50 minutes, uncover for the last 20 minutes in the oven.

serve & enjoy!

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