Cornbread Stuffing (Vegan, Gluten Free

• Gluten free

• Produce

  • 4 stalks Celery
  • 1/2 cup Parsley, fresh
  • 1 Sweet onion, large

• Refrigerated

  • 1 1/8 cup Non-dairy milk

• Canned Goods

  • 5 tbsp Applesauce, unsweetened
  • 2 1/2 cups Vegetable or chicken broth

• Condiments

  • 10 tbsp Vegan butter

• Baking & Spices

  • 3 1/2 tsp Baking powder
  • 1 1/2 cups Cornmeal, yellow
  • 1 cup Gluten-free flour blend
  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 2 1/4 tsp Salt
  • 2 tbsp Sugar

Found on theprettybee.com

Description

Ingredients

• 6 Tablespoons vegan buttery spread, melted
• 1½ cups yellow cornmeal
• 1 cup gluten free flour blend*
• 3½ teaspoons baking powder
• 5 Tablespoons unsweetened applesauce
• 2 Tablespoons sugar
• 1¼ teaspoons salt
• 1⅛ cup non-dairy milk of your choice
• ¼ cup vegan buttery spread
• one large sweet onion, chopped
• 4 stalks celery, chopped
• ½ cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2½ cups vegetable or chicken broth

Directions

• Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan.
• In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.
• Add the applesauce, vegan buttery spread, and non-dairy milk.
• Stir until combined, then pour into the prepared pan, smoothing out with a spoon.
• Bake at 350 degrees for 20-24 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Once the cornbread is cool, slice into cubes. Set it out to dry on a cookie sheet for a day, or dry it out in the oven at 200 degrees for about 90 minutes.
• To make the stuffing: Preheat the oven to 375 degrees.
• Put the vegan buttery spread in a large skillet and melt it over medium low heat. Add the chopped onions and celery, and cook until they start to soften, about 10 minutes.
• Add half of the chopped parsley, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low.
• Put the dried cornbread cubes into a 9x13 pan or casserole dish. Pour the broth mixture over the cornbread and mix together. Sprinkle the remaining parsley on top.
• Bake at 375 degrees for 20-30 minutes, until the top is golden brown.