1 recipe old fashioned gluten free cornbread
3 tablespoons (42 g) extra virgin olive oil
1 tablespoon (14 g) unsalted butter
1 medium yellow onion, peeled and diced
1 1/2 cups chopped celery hearts (from about 5 stalks)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground sage
1 tablespoon dried thyme
2 cups (16 fluid ounces) chicken or vegetable stock
3 eggs (150 g, weighed out of shell), beaten
Chopped fresh parsley for sprinkling (optional)
Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment paper and set it aside. Grease a medium-size casserole dish and set it aside.
Prepare the cornbread batter according to the recipe instructions, scrape it into the prepared 8-inch square baking dish and smooth the top. Place in the center of the preheated oven and bake until golden brown on top and a toothpick inserted in the center comes out clean (about 22 minutes). Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.
In a large skillet, place the olive oil and butter over medium heat. Once the butter is melted, add the diced onion and chopped celery, and mix to combine. Add the salt and pepper, and mix to combine. Cover and cook for about 6 minutes, or until the vegetables are fork tender. Uncover and add the sage and thyme and mix to combine. Remove the skillet from the heat and set it aside to cool briefly.
Remove the cornbread from the baking dish and slice into cubes with a sharp knife. In a large bowl, place the cornbread cubes, add the cooked vegetables and mix gently to combine. Beat the stock with the eggs, and pour the mixture into the bowl. Mix gently again to combine. Transfer the mixture to the prepared casserole dish and spread into an even layer.
Place in the center of the 350°F oven and bake until the eggs are set and the tops of the cornbread cubes are golden brown (about 25 minutes). Sprinkle with the optional fresh parsley. Serve immediately.
Adapted from Classic Gluten Free Stuffing.