Cornbread Stuffing: Gluten free and free of the top 8 allergens
Follow the recipe for the cornbread muffins below from October 15th. Spread the mixture onto a lined, greased cookie sheet. Cook at 400 for 15 minutes. Let cool and break into 1" pieces.
Add:
1 1/2 Lbs ground cooked pork, season with sage, parsley and sage.
4 stalks of celery finely chopped
1/2 onion finely chopped
2 C mushrooms
Cook celery, onions and mushrooms in 1/4 c olive oil, or butter.
Add 1/2 C of broth of choice
Combine all ingredients in a 9" casserole and cook covered at 350 for 30 min. Remove cover and cook at 425 for an additonal 10 minutes.
Follow the recipe for the cornbread muffins below from October 15th. Spread the mixture onto a lined, greased cookie sheet. Cook at 400 for 15 minutes. Let cool and break into 1" pieces.
Add:
1 1/2 Lbs ground cooked pork, season with sage, parsley and sage.
4 stalks of celery finely chopped
1/2 onion finely chopped
2 C mushrooms
Cook celery, onions and mushrooms in 1/4 c olive oil, or butter.
Add 1/2 C of broth of choice
Combine all ingredients in a 9" casserole and cook covered at 350 for 30 min. Remove cover and cook at 425 for an additonal 10 minutes.
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