Choosing healthy dinner recipes that suit everyone's food preferences and needs can be tricky sometimes. This Cornbread Stuffing recipe is a great option to use in place of your traditional bread stuffing for those with gluten and wheat intolerances. This quick and easy cornbread recipe is just what you need to add to your collection of recipes. You can use this recipe anytime you want to make a stuffing with a gluten free twist. If you know how to make cornbread, this recipe will be even more of a breeze to you, and you can even use leftover corn bread or corn muffins to create this recipe. For the healthiest option, try to get Non-GMO corn meal to make the cornbread out of, using an organic cornmeal is your best option overall. You can add some fun stuff to this stuffing recipe like cranberries, walnuts or pecans to add more delicious and healthy flavour. Enjoy this recipe and other favourites right here.***
Makes 8 servings
This is a printable recipe.
1 Tablespoon olive oil
3 Tablespoons butter
8 cups of corn bread, cubed and toasted
1 small onion, diced
2 stalks celery, finely chopped
6 mushrooms, finely chopped
8 ounces water chestnuts, finely chopped
1/4 cup parsley
2 Tablespoons fresh sage (or 1 Tablespoon dried)
1 Tablespoon fresh thyme (or 1/2 Tablespoon dried)
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz. chicken stock
Preheat the oven to 375F.
Grease a large baking dish with a little butter.
Heat the oil and butter in a large skillet over medium high.
Toss in the cornbread and toast it lightly.
Add the onion and celery and sautee until tender.
Add the mushrooms and water chestnuts and cook for a few minutes. Add the spices and stir in.
Transfer to the baking dish, add the stock and stir to combine.
Cover the baking dish with aluminum foil and place into the oven to bake for 45 minutes.
Remove and serve hot.
OR you can stuff into the cleaned, salted bird cavity just before roasting.
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Nutrition Facts for: Cornbread Stuffing From Grandmother's Kitchen
Ingredients: Olive oil, butter, corn bread, onion, celery, mushrooms, water chestnuts, parsley, sage, thyme, salt, pepper, chicken stock.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per serving: Calories 297, Calories from Fat 112, Total Fat 12.5g 19%, Saturated Fat 4.7g 24%, Cholesterol 48mg 16%, Sodium 743mg 31%, Potassium 260mg 7%, Carbohydrates 41.0g 14%, Dietary Fiber 2.3g 9%, Sugars 0.8g, Protein 5.8g, Vitamin A 10%,Vitamin C 19%, Calcium 8%, Iron 15%
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