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5 from 1 vote

Gluten Free Cornbread Stuffing

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 119kcal
Author Brenda Bennett

Ingredients

  • 4 cups cubed gluten free cornbread (about 1/2 recipe)
  • 1 tablespoon butter
  • 1 garlic minced
  • 1/2 cup diced celery
  • 1 cup chopped onion
  • 1 egg beaten
  • 1 cup chicken broth
  • 2 tablespoons fresh chopped cilantro
  • 3 teaspoons dried Italian seasonings
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Place cubed cornbread onto a baking sheet and let dry for 24 hours on counter.
  • Preheat oven to 350 degrees.
  • Spray an 8 by 8 baking dish with nonstick cooking spray.
  • In a skillet melt butter and saute garlic, onion and celery. Cook until onion is translucent.
  • Add all remaining ingredients to a bowl and stir to combine.
  • Bake for 30 minutes.

Notes

Weight Watchers PointsPlus: 3*

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 15.7g | Protein: 4g | Fat: 4.7g | Saturated Fat: 1.8g | Cholesterol: 54mg | Sodium: 378mg | Fiber: 3.2g | Sugar: 1.8g