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Gluten Free Cornbread Stuffing

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  • Complexity: easy

Ingredients

  • 1 recipe of GF cornbread
  • 2 tablespoon butter
  • ½ cups diced celery
  • ¾ cups diced sweet onions
  • 2 cups GF vegetable stock
  • 1 teaspoon celery salt
  • ¾ teaspoon cinnamon
  • 1/8 marjoram
  • 2 teaspoon sage
  • ½ cups of cranberries and pecan chopped (optional)

Directions

  1. Preheat oven to 325 degrees.

  2. Allow the cornbread to cool then cut into cubes, and spread into a baking sheet.

  3. Bake for 30 minutes or till browned and toasted.

  4. Raise oven temperature to 350 degrees

  5. Meanwhile melt butter in a large skillet over medium high heat. Sautee celery and onions until soft.

  6. Add stock toasted cornbread, spices (and cranberries, pecans).

  7. Pour into 9 x 11 baking dish and bake for 25-30 minutes.

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