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gluten-free-cornbread-stuffing-with-roasted-vegetables-recipe

Gluten-Free Cornbread Stuffing With Roasted Vegetables

A delicious gluten-free stuffing made with cornbread and roasted vegetables.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 batch gluten-free cornbread, cubed
  • 2 cups butternut squash, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • ¼ cup olive oil
  • 2 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Spread cubed cornbread on a baking sheet and toast in the oven for 10 minutes.
  3. In a large skillet, heat olive oil over medium heat. Add butternut squash, carrots, celery, and onion. Cook until vegetables are tender, about 10 minutes.
  4. Add garlic, sage, thyme, salt, and pepper. Cook for another 2 minutes.
  5. In a large bowl, combine toasted cornbread and cooked vegetables. Pour vegetable broth over the mixture and stir until well combined.
  6. Transfer to a greased baking dish and bake for 30 minutes, until top is golden brown.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 400mg | Potassium: 300mg | Fiber: 5g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1.5mg

Keywords

Cornbread, Gluten-Free, Stuffing
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