A Thanksgiving side dish staple, perfect for people who can’t eat wheat flour.
Throughout the dish, the celery adds texture, while the garlic and onion add deeply savory notes.
Or make it from scratch using ourtried-and-true recipe.
Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Ingredients
14 cupsGluten-Free Cornbread, cut into 1-inch cubes
1/2cup(4 oz.
Preheat oven to 350F with rack positioned 6 inches from heat source.
Heat 1/4 cup of the butter in a large skillet over medium-high.
Add onion and celery; cook, stirring often, until vegetables are tender, about 8 minutes.
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Stir in parsley, sage, and thyme.
Whisk together broth, salt, pepper, and eggs in a large bowl.
Add onion mixture and cornbread cubes; gently stir until cornbread is fully coated.
Spoon mixture into a 3-quart broiler-safe baking dish lightly coated with cooking spray.
Pour remaining 1/4 cup melted butter evenly over the top of the mixture.
Cover with aluminum foil.
Bake in preheated oven for 30 minutes.
Uncover and bake until dressing is set around the edges, about 15 minutes.
Increase oven temperature to broil (do not remove baking dish from oven).
Broil until top is golden brown, about 5 minutes.
Remove from oven; let cool 10 minutes.
Garnish with additional parsley, if desired, and serve.
