Cornbread Stuffing

Description
To make lactose-free, use unsalted margarine with no milk products added.

Ingredients

 * 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

Directions

 * 1) Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.
 * 2) Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes.
 * 3) Remove cornbread cubes from the oven and cool to room temperature.
 * 4) Melt butter in pan; saute the celery and onion until soft.
 * 5) Stir in the thyme, sage, and parsley.
 * 6) Cool.
 * 7) Stir the cornbread and cooked onion-celery mixture together.
 * 8) Add egg and mix well.
 * 9) Add the stock or broth and mix lightly but thoroughly.
 * 10) Add salt and pepper to taste.
 * 11) Stuff the cavity of a turkey or bake the stuffing in a casserole dish.