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Delight Gluten-Free

The authority on gluten-free living.

Chive Cornbread Stuffing

Chive Cornbread Stuffing

Make the cornbread a day or two prior to when you want to serve stuffing. The stuffing can be baked 24 hours in advance and warmed in oven prior to serving.

This recipe is: Gluten-Free, Nut-Free, Soy-Free, Vegetarian

Yields: 6-8

Total Time: 65 mins

Prep Time: 20 mins


Ingredients
  • 1 package gluten-free cornbread mix (123 Gluten-Free, Bob’s Red Mill or Pamela’s Products)
  • ¼ cup butter, unsalted
  • 1 cup celery, diced
  • ¾ cup yellow onion, non-sweet, diced
  • ¼ teaspoon salt
  • ½ cup roasted red peppers, rinse, drained and diced
  • ¼ cup chives, diced
  • ½ teaspoon garlic, minced
  • 2 cups chicken or turkey stock, low-sodium
  • 1 teaspoon hot sauce
  • ¼ teaspoon black pepper
  • Salt to taste
  • 6 cups cornbread, roughly broken into 1 inch cubes
  • ¼ cup butter, unsalted, melted, poured over top

 


Directions
  1. Bake gluten-free cornbread mix according to package directions. Set aside.
  1. Preheat oven to 350 degree F. In an oven proof skillet, like cast iron, melt ¼ cup butter over medium heat.  Add celery and onions, sprinkle with salt and then sauté for 7 minutes, do not brown.
  1. Add roasted red peppers, chives and garlic to pan, cook another 2 minutes.
  1. Add chicken stock, hot sauce and black pepper to the pan, bring to simmer and cook for 2 minutes. Turn off heat.
  1. Add the prepared gluten-free cornbread to the pan. Combine well, flatten top a little with back of a spoon, and drizzle ¼ cup melted butter over top. Bake 30 minutes or until stuffing is set and firm. If too dry, add additional chicken or turkey stock.

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