16-ounces gluten free cornbread cubes
1 cup parsley, chopped
¼ pound butter or margarine
1 egg, slightly beaten
1 cup celery, chopped
1 cup gluten free chicken broth
1 cup onion, chopped
1 teaspoon thyme, dried
salt and pepper to taste
1 teaspoon sage, dried
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.
Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes.
Remove cornbread cubes from the oven and cool to room temperature.
Melt butter in pan; saute the celery and onion until soft.
Stir in the thyme, sage, and parsley.
Cool.
Stir the cornbread and cooked onion-celery mixture together.
Add egg and mix well.
Add the stock or broth and mix lightly but thoroughly.
Add salt and pepper to taste.
Stuff the cavity of a turkey or bake the stuffing in a casserole dish.