JAYME BURTON ARNOLD’S GLUTEN FREE STUFFING FROM ALMOST SCRATCH:
•2 8oz packages of Whole Foods Gluten Free Stuffing cubes (found in freezer section)
•3 cups prepared Gluten Free cornbread cut in chunks or crumbled
•1/2 white onion diced
•4 stalks celery diced
•1/2 stick of unsalted butter
32 oz. organic low sodium chicken stock (reserve 3/4 cup!)
•1 teaspoon salt
•1 teaspoon pepper
•1/2 teaspoon ground sage
•1/2 teaspoon rubbed sage
•1/2 teaspoon dried thyme
•1/4 teaspoon onion powder
Preheat oven to 375 degrees.
In a heavy bottom pot add butter. At medium heat, saute onions and celery until tender. Add chicken stock (please reserve 3/4 cup from that 32 oz. container.)
Turn up heat to high and bring to boil. Add the stuffing cubes and cornbread into the pot. Turn off fire. Cover with a lid. Let sit for 8-10 minutes.
Add more of the chicken stock if you feel that the stuffing needs a softer consistency.
Grease a 9 X 13 Pyrex. Place stuffing mixture in Pyrex. Bake uncovered for 20- 30 minutes.
You can add sautéed mushrooms, peppercorns, cooked pork sausage or enjoy as is.