JAYME BURTON ARNOLD’S GLUTEN FREE STUFFING FROM SEMI-SCRATCH:
•Trader Joe’s gluten free stuffing mix (prepared as directed) you will need 6 tablespoons of butter)
•2 cups gluten free cornbread (prepared as directed) you will need eggs and milk
•1/2 white onion chopped
•4 stalks celery sliced thin
•1 1/2 teaspoons dried sage
•1/2 teaspoon dried thyme
•1/8 cup chopped fresh parsley
•Salt and pepper to taste
2 Tablespoons of Your choice of fat to Saute the onions/celery (butter,coconut oil, bacon grease)
•Chicken stock if you would rather add that instead of water (I don’t think it needs it)
•You can add in sautéed Mushrooms, peppercorns, cooked pork sausage. Everyone has their preference.
Melt 2 tablespoons of butter in pan and Sauté celery and onions until soft. Set aside.
Mix and bake gluten free cornbread.
Prepare Trader Joes stuffing mix.
Mix in 2 cups of GF cornbread into the prepared Trader Joe’s mix. Add in sautéed onions and celery. Add in thyme, sage, parsley. Salt and pepper if you wish.
Add a bit of warm water or chicken stock if needed. I added 1/4 cup water. I prefer a more damp dressing instead of crumbly. It is your preference on how much to add.
Grease a 9 x 11 pan. Place stuffing in pan. Bake 350 degrees for 35 minutes covered with foil. Last 5-10 minutes remove foil and brown.