Gluten Free Cornbread Stuffing
Gluten Free Cornbread Stuffing is a lacto ovo vegetarian side dish. This recipe makes 5 servings with 212 calories, 5g of protein, and 8g of fat each. For 72 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 321 would say it hit the spot. Thanksgiving will be even more special with this recipe. A mixture of butter, garlic, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Sugar Free Mom. It is a very reasonably priced recipe for fans of Southern food. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 33%, this dish is not so spectacular. The Best Cornbread Stuffing Ever (gluten free!), Gluten-Free Cornbread Stuffing, and Gluten Free Cornbread for Stuffing or Dessert are very similar to this recipe.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon butter
½ cup diced celery
1 cup chicken broth
4 cups cubed gluten free cornbread, (about ½ recipe)
1 egg, beaten
2 tablespoons fresh chopped cilantro
1 garlic, minced
3 teaspoons dried Italian seasonings
1 cup chopped onion
¼ teaspoon pepper
½ teaspoon salt
Equipment:
baking sheet
baking pan
oven
bowl
Cooking instruction summary:
Place cubed cornbread onto a baking sheet and let dry for 24 hours on counter.Preheat oven to 350 degrees.Spray an 8 by 8 baking dish with nonstick cooking spray.In a skillet melt butter and saute garlic, onion and celery. Cook until onion is translucent.Add all remaining ingredients to a bowl and stir to combine.Bake for 30 minutes.
Step by step:
1. Place cubed cornbread onto a baking sheet and let dry for 24 hours on counter.Preheat oven to 350 degrees.Spray an 8 by 8 baking dish with nonstick cooking spray.In a skillet melt butter and saute garlic, onion and celery. Cook until onion is translucent.
2. Add all remaining ingredients to a bowl and stir to combine.
3. Bake for 30 minutes.
Nutrition Information:
covered percent of daily need
