Ingredients
- 1 package gluten-free cornbread mix (baked and cooled)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 2.5 tablespoons minced fresh sage
- 1.5 tablespoons fresh thyme leaves
- 1/2 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh parsley
- 2 large eggs
- 1.5–1.75 cups vegetable broth (depending on preferred moisture)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dried cherries
Instructions
- Preheat oven to 375ºF (190ºC). Grease a 9×13-inch casserole dish and set aside.
- In a large skillet over medium heat, melt butter. Add onion, celery, garlic, sage, thyme, rosemary, and parsley. Cook for about 7 minutes, stirring occasionally, until vegetables are softened and fragrant. Remove from heat and set aside.
- In a large bowl, whisk the eggs. Slowly add the vegetable broth while whisking continuously. Stir in salt and pepper.
- Gently fold in the cubed, dried-out cornbread, sautéed vegetable-herb mixture, and dried cherries. Mix just until combined, keeping some cornbread pieces whole for texture.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Bake uncovered for 30–40 minutes, or until the top is golden brown and slightly crisp.
- Let cool for a few minutes before serving. Serve warm as a holiday side dish.
Notes
- For best results, bake the cornbread a day ahead and let it dry out overnight.
- Adjust the amount of broth to achieve your preferred moisture level.
- Dried cranberries can be used instead of cherries for a different twist.
- This stuffing can be made ahead and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
