Gluten Free Cornbread Stuffing
a great gluten free side dish for the holidays!
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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.
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2
Transfer to a 8 x 8 or equivalent oiled baking pan. Cook in the oven for 20-25 minutes on 400° F.
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3
While the cornbread cooks, place the onion and celery in a food processor and pulse until well chopped.
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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.
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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.
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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.
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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.
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8
Stir in the chopped pecans and dried cranberries.
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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.
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serve & enjoy!
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