Gluten Free Cornbread Stuffing

2 1/2 pounds Bob's Red Mill Gluten-free cornbread
3 tablespoons unsalted butter or olive oil
1 1/2 cups finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon dried thyme
1 teaspoon dried sage
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 cup veggie stock

Cut cornbread into 1-inch cubes, place on a large baking sheet and let dry out for several hours or overnight. Place in a large mixing bowl. Set aside. Preheat oven to 350°F.

In a large skillet, heat butter or oil over medium low heat. Add onion, celery and carrot and cook, stirring frequently, until softened but not browned. Stir in the thyme, sage, salt and pepper. Add mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15-inch baking dish. Cover and bake for 20 minutes. Uncover and bake for an additional 20 minutes or until the top is crisp and golden.

Serving size is about 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user PESCETARIAN.