Cornbread Stuffing
Prep Time
45 Minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] Tbsp oil, divided
  • 1 lb chicken sausage, chopped into bite size pieces
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 3 cups bite-size pieces gluten-free cornbread
  • [q:1/4] cup chopped fresh parsley
  • [q:1/2] low-sodium chicken stock
Directions
  1. Preheat oven to 375°. Oil a large casserole dish with 1 teaspoon of the oil and set aside.
  2. Heat remaining oil in a large skillet set over medium heat. Add sausage and cook until it begins to brown.
  3. Add garlic, carrots, celery, and onion to skillet. Cook for about 10 minutes, until vegetables begin to brown.
  4. Add corn bread and parsley. Slowly pour in stock and stir gently.
  5. Spread stuffing mixture in an even layer into casserole dish. Bake until heated through, approximately 15 to 20 minutes.
Nutrition Info
237 Calories, 10 g Protein, 16 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat, 2 g mono, 2 g poly), 736 mg Sodium, [nutrition:1] Vitamin K, Calcium, Phosphorus