The Best Healthier Cornbread Stuffing (Gluten Free)
Healthier oat flour cornbread is made with just 8 ingredients! This easy recipe is a crowd pleaser that can be enjoyed on its own, as a dinner side, or dipped into chili.
Servings: 12
Calories: 282kcal
Ingredients
- 1 serving of my cornbread recipe you can find the recipe below in the notes or above in the blog
- 1 loaf of bread of choice 16 oz
- ½ cup ghee or butter plus extra for spreading on bread
- 1 large yellow onion
- 1 ½ cups chopped celery
- ½ cup fresh chopped parsley
- 1 tbsp of fresh sage or ½ tsp dried sage
- 1 tsp of each: dried thyme, salt, pepper
- 1 ½ cups chicken or veggie broth
- 2 eggs
- ½ cup half and half
Instructions
- If you haven't already, make a batch of my oat flour corn bread. Let it cool while you prepare the rest of this dish.
- Preheat your oven to 375 degrees and grease an 11x13 inch baking dish.
- To start, butter each slide of bread from your loaf and place them on a baking sheet. Toast them in the oven for about 15 minutes (flip half way through). Or cook until slightly crispy. Remove from the oven and set aside.
- Meanwhile, melt 1/2 cup of butter in a large saucepan on the stove. Add in the chopped onion and celery and sauté for 5 minutes. Then add in the seasonings: parsley, sage, thyme, salt and pepper. Mix until combined and remove from the heat.
- Crumble up your toasted bread and corn bread in the greased 11x13 inch baking dish.
- Pour the sautéed onions, celery and seasonings on top of the bread and cornbread. Mix until combined.
- In a medium bowl whisk together the eggs, broth and half and half. Whisk until smooth. Pour this mixture over the bread mixture and mix carefully until fully combined.
- Cover the pan with foil and bake at 375 degree oven for 30 minutes. Remove the foil and bake for another 20 minutes uncovered until the top is slightly crispy and brown.
- Remove from the oven and enjoy!
Notes
The recipe for cornbread is here: cornbread recipe