Gluten free corn bread stuffing

Gluten Free Cornbread Stuffing

So I got the idea of using Gluten Free Waffles from another blog I saw where she used 2 full boxes, I thought to myself, well that might just work.  I knew I needed to make a cornbread stuffing because that's what my husband likes, and it's what he's used to.  If I'm going to change his mind about gluten I better come up with a very similar replacement.  I guess I could use GF bread as well, but why not the waffles, just seemed easy, so that's what I chose to use.

Ingredients:

1 Bag of Bob's Red Mill Gluten Free Corn Bread

(milk, eggs, butter) is what you'll need to make the corn bread

I only used HALF the loaf of cornbread.

1 box of Vans Gluten Free Waffles

(If you want a double batch use 2 boxes of waffles and the entire cornbread)

2 Onion

6 stalks of Celery

2 to 3 cups of Chicken Stock (I suggest homemade, see bone broth recipe)

Salt, Pepper, Sage, Rosemary to taste.

Cook the cornbread according to the packaging.  Make substitutions as needed for food intolerance, it calls for milk, eggs, and butter.  I used all 3 like it calls for.  I wasn't going for dairy free or vegan.  

 I toasted the waffles as well.  I then cut up the waffles into cubes and placed into a large mixing bowl

After the cornbread was done and cooled I did the same with it, cut it into cubes.  (this is where it pays to make your breads early in the day, so you can wait out the cool time on the cornbread)

Take about half a stick of butter and melt it in a pan to saute the onion and celery till it's soft, about 10 minutes or so, don't want to overcook it, just till its soft, then add the bone broth to pan and warm it up, but NOT HOT, just warm, so turn the burner down a bit.  This is when you season the broth, I didn't go light on the salt or sage, I would say at least tablespoons of both as well as pepper, the rosemary I did about a teaspoon.  Taste it as it warms up, it should taste how you want your stuffing to taste.  When it's to your liking pour the mixture over the bowl of stuffing and gently make sure everything is coated and very moist.  Once it's all coated, transfer to a large baking dish and throw into a preheated 450 degree oven for 35 minutes,

After 35 minutes, take it out and fluff with a fork .

 Put  it back in the oven for an additional 10 to 15 minutes.  Depending on how moist you like your stuffing.  

And there ya have it, Gluten Free Thanksgiving Day Cornbread Stuffing!