Gluten-free Cornbread Stuffing

Description
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Ingredients

 * 16-ounces gluten free cornbread cubes
 * 1 cup parsley, chopped
 * 1/4 pound butter or margarine
 * One egg, slightly beaten
 * 1 cup celery, chopped
 * 1 cup gluten free chicken broth
 * 1 cup onion, chopped
 * 1 teaspoon thyme, dried
 * Salt and pepper to taste
 * 1 teaspoon sage, dried

Directions

 * Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.

Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes.

Remove cornbread cubes from the oven and cool to room temperature.

Melt butter in pan; saute the celery and onion until soft.

Stir in the thyme, sage, and parsley. Cool.

Stir the cornbread and cooked onion-celery mixture together.

Add egg and mix well.

Add the stock or broth and mix lightly but thoroughly.

Add salt and pepper to taste.

Stuff the cavity of a turkey or bake the stuffing in a casserole dish.


 * To make lactose-free, use unsalted margarine with no milk products added.