Corn Bread Stuffing (gluten/dairy free)

Corn Bread Stuffing
1- 10×10

1 batch of Corn Bread, cubed into 1 inch chuncks
1 TB vegan/non-dairy spread
2 stalks of celery chopped
1 onion diced
3 cloves of garlic pressed or finely chopped
2 TB of fresh sage chopped
1 TB of fresh thyme leaves
1 tsp. dried rosemary or 1 TB of fresh rosemary
1 tsp. salt
1-1 1/2 tsp. black pepper
2 1/2-3 c. of gluten free vegetable or chicken stock

1. Preheat oven to 375/190
2. In a large frying pan add vegan/non-dairy spread as well as onion, celery, garlic
3. Saute about five minutes over medium-high heat until the vegetable are translucent in colour
4. Add salt, pepper, thyme, rosemary, sage and saute for another minute
5. Add chicken stock and bring to a boil
6. In a mixing bowl, place cornbread chunks
7. Pour hot mixture over the cornbread chunks
8. Place into a pan and bake for about 30-35 minutes

adapted from this recipe

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