Rosemary and Cheddar Cornbread Stuffing
1. Preheat oven to 350°; spray 2 1/2- to 3-quart baking dish with cooking spray. In large skillet, melt butter over medium-high heat. Add celery and shallot; cook 3 minutes or until tender, stirring occasionally. Add bell pepper and rosemary; cook 1 minute.
2. . In small bowl, whisk eggs. In large bowl, toss bread, cheese, salt, paprika and celery mixture. Add broth and eggs; toss to combine. Spread cornbread mixture in prepared dish; cover tightly with foil and bake 30 minutes. Uncover; bake 15 minutes or until top is lightly browned. Makes about 8 cups
3. Chef's tip: Use any variety of gluten-free bread you have leftover.
- 18 g Total fat
- 8 g Saturated fat
- 96 mg Cholesterol
- 465 mg Sodium
- 28 g Carbohydrates
- 0 g Fiber
- 13 g Sugars
- 12 g Added sugars
- 10 g Protein
Directions
1. Preheat oven to 350°; spray 2 1/2- to 3-quart baking dish with cooking spray. In large skillet, melt butter over medium-high heat. Add celery and shallot; cook 3 minutes or until tender, stirring occasionally. Add bell pepper and rosemary; cook 1 minute.
2. . In small bowl, whisk eggs. In large bowl, toss bread, cheese, salt, paprika and celery mixture. Add broth and eggs; toss to combine. Spread cornbread mixture in prepared dish; cover tightly with foil and bake 30 minutes. Uncover; bake 15 minutes or until top is lightly browned. Makes about 8 cups
3. Chef's tip: Use any variety of gluten-free bread you have leftover.
