Cornbread Stuffing- Wheat (Gluten), Diary, Egg Free

Bake 1 batch of wheat/diary/egg free cornbread

1 cup sweet onion, chopped

1 cup celery, chopped

2 Tbsp canola oil

1 tsp dried thyme

1 tsp dried sage

1/4 cup Earth Balance Soy Free Spread (or the butter of your liking)

Salt to taste

Once the cornbread is cooled, break in to small pieces and dry in the oven (oven drying instructions).  Once the bread is dried, let it cool.  This makes about 6 cups of cornbread crumble.

In a saucepan, heat the canola oil over medium-high heat.  Add the onion and celery, season with salt.  Cook until onions are translucent.  Add the thyme, sage and butter, mix until butter is melted. 

Combine the breadcrumbs, onion and celery mix and 2 cups of turkey or chicken stock; I used the drippings from a turkey breast that I made in the slow cooker, since I am chicken free.  Spray a 2.5 Q. casserole dish with cooking spray, pour the stuffing mixture in and bake, covered for 1 hour, stirring halfway through.  You can remove the top for the last 10 minutes if you prefer a crispy top.