Gluten-Free Cornbread & Butternut Stuffing
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 1 batch cornbread (8 cups cubed)
  • 16 ounces Whole Mushrooms, halved
  • 1 Onion
  • 2 tsp Minced Garlic
  • ½ Butternut Squash, cubed
  • 4-6 Tbsp Butter
  • ¼ cup fresh herbs (rosemary, sage and parsley)
  • 2 cups Chicken Stock
  • Salt & Pepper
  • ½ Cup Parmesan Cheese (optional)
Instructions
  1. Preheat oven to 250 degrees.
  2. Cube cornbread into 1 inch squares and lay flat on a baking sheet.
  3. Bake for 20-40 minutes or until cornbread is dry.
  4. Remove and increase temperature to 350 degrees.
  5. In a large saute pan, add 2 Tbsp butter. Once hot add onion.
  6. Cook onion until just beginning to soften (about 5 minutes) and add garlic. Cook for an additional minute.
  7. Add in halved whole mushrooms and cubed butternut squash (adding more butter if needed).
  8. Cook until veggies are softened but not mushy.
  9. Remove and add to a large bowl.
  10. In same skillet heat additional 2 Tbsp butter along with fresh herbs. Cook until they become fragrant (2-3 minutes).
  11. Pour over roasted veggies and mix well.
  12. Add in cornbread and stir gently to incorporate.
  13. Place in a casserole dish or 8x11 inch pan. Pour chicken stock (broth), sprinkle with salt and pepper and parmesan cheese.
  14. Cover with foil and bake for 50 minutes.
  15. **For moist stuffing leave the foil on the entire time.
  16. **For less moist stuffing remove the foil 30 minutes in.
Recipe by Simple Roots at https://simplerootswellness.com/how-to-prep-for-thanksgiving/