Corn Bread Stuffing - Gluten-Free

After making gluten-free corn bread (see previous post), I began preparing to make my stuffing for Thanksgiving. This recipe is from my Mother, but I've modified the spices which makes for a zipped up version.

First I took 2/3 of the pan of corn bread and crumbled it up onto a cookie sheet with sides. I did grease the pan so that the corn bread wouldn't stick. I toasted it in the oven for about 20 minutes on 325 degrees. Make sure to keep an eye on it so that it doesn't brown too much or burn.

In a large bowl I combined:

corn bread, crumbled and toasted
5 stalks of celery, chopped
3 hard boiled eggs, chopped
3 shallots, chopped (or 1 small onion)
1/2 cup chopped pecans
1 tsp ground sage, or to taste
1/2 tsp ground thyme, or to taste
1/2 cup chopped fresh parsley
1/2 tsp sea salt, or to taste
1/2 tsp ground black pepper, or to taste
1 stick of butter, melted
2 cups chicken or vegetable broth

In a sauce pan melt the butter in the 2 cups of broth. Pour over the stuffing mixture and blend together. Then pour it into a 6 x 10 greased pan. Cover and bake for 45 minutes at 350 degrees. Then uncover to allow to brown for 10 to 15 minutes.

Stuffing is one of my family's favorite holiday food items and always gets rave reviews. My kids love this recipe. It's savory yet mild enough for most kid's.