Gluten-Free Cornbread & Butternut Stuffing
Total time
Author: Alexa Schirm
Serves: 8-10
- 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)
- Preheat oven to 250 degrees.
- Cube cornbread into 1 inch squares and lay flat on a baking sheet.
- Bake for 20-40 minutes or until cornbread is dry.
- Remove and increase temperature to 350 degrees.
- In a large saute pan, add 2 Tbsp butter. Once hot add onion.
- Cook onion until just beginning to soften (about 5 minutes) and add garlic. Cook for an additional minute.
- Add in halved whole mushrooms and cubed butternut squash (adding more butter if needed).
- Cook until veggies are softened but not mushy.
- Remove and add to a large bowl.
- In same skillet heat additional 2 Tbsp butter along with fresh herbs. Cook until they become fragrant (2-3 minutes).
- Pour over roasted veggies and mix well.
- Add in cornbread and stir gently to incorporate.
- Place in a casserole dish or 8x11 inch pan. Pour chicken stock (broth), sprinkle with salt and pepper and parmesan cheese.
- Cover with foil and bake for 50 minutes.
- **For moist stuffing leave the foil on the entire time.
- **For less moist stuffing remove the foil 30 minutes in.
Recipe by Simple Roots at https://simplerootswellness.com/how-to-prep-for-thanksgiving/
3.4.3177