Gluten Free Cornbread Stuffing

Gluten Free Cornbread Stuffing is a lacto ovo vegetarian side dish. This recipe makes 5 servings with 212 calories, 5g of protein, and 8g of fat each. For 72 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 321 would say it hit the spot. Thanksgiving will be even more special with this recipe. A mixture of butter, garlic, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Sugar Free Mom. It is a very reasonably priced recipe for fans of Southern food. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 33%, this dish is not so spectacular. The Best Cornbread Stuffing Ever (gluten free!), Gluten-Free Cornbread Stuffing, and Gluten Free Cornbread for Stuffing or Dessert are very similar to this recipe.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 tablespoon butter

½ cup diced celery

1 cup chicken broth

4 cups cubed gluten free cornbread, (about ½ recipe)

1 egg, beaten

2 tablespoons fresh chopped cilantro

1 garlic, minced

3 teaspoons dried Italian seasonings

1 cup chopped onion

¼ teaspoon pepper

½ teaspoon salt

Equipment:

baking sheet

baking pan

oven

bowl

Cooking instruction summary:

Place cubed cornbread onto a baking sheet and let dry for 24 hours on counter.Preheat oven to 350 degrees.Spray an 8 by 8 baking dish with nonstick cooking spray.In a skillet melt butter and saute garlic, onion and celery. Cook until onion is translucent.Add all remaining ingredients to a bowl and stir to combine.Bake for 30 minutes.

 

Step by step:


1. Place cubed cornbread onto a baking sheet and let dry for 24 hours on counter.Preheat oven to 350 degrees.Spray an 8 by 8 baking dish with nonstick cooking spray.In a skillet melt butter and saute garlic, onion and celery. Cook until onion is translucent.

2. Add all remaining ingredients to a bowl and stir to combine.

3. Bake for 30 minutes.


Nutrition Information:

Quickview
678k Calories
14g Protein
21g Total Fat
107g Carbs
2% Health Score
Limit These
Calories
678k
34%

Fat
21g
33%

  Saturated Fat
8g
55%

Carbohydrates
107g
36%

  Sugar
31g
36%

Cholesterol
146mg
49%

Sodium
1580mg
69%

Get Enough Of These
Protein
14g
29%

Phosphorus
776mg
78%

Folate
121µg
30%

Calcium
294mg
29%

Manganese
0.58mg
29%

Selenium
19µg
28%

Vitamin B1
0.38mg
25%

Iron
4mg
24%

Vitamin B2
0.4mg
23%

Fiber
5g
22%

Vitamin B3
4mg
21%

Vitamin B5
1mg
13%

Vitamin B6
0.24mg
12%

Potassium
394mg
11%

Vitamin K
11µg
11%

Magnesium
41mg
10%

Vitamin A
510IU
10%

Zinc
1mg
10%

Copper
0.18mg
9%

Vitamin E
1mg
9%

Vitamin B12
0.54µg
9%

Vitamin C
6mg
8%

Vitamin D
0.22µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

Popular Recipes
Lemon Pilaf Chicken

foodista.com

Pollo Loco

Normal Cooking

Halloumi and Vegetable Skewers

Serious Eats

Chicken and Bacon Shish Kabobs

Cullys Kitchen

Dressed Up Kale Salad

Food and Spice