Step 1

Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan.

Step 2

In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.

Step 3

Add the applesauce, vegan buttery spread, and non-dairy milk.

Step 4

Stir until combined, then pour into the prepared pan, smoothing out with a spoon.

Step 5

Bake at 350 degrees for 20-24 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Once the cornbread is cool, slice into cubes. Set it out to dry on a cookie sheet for a day, or dry it out in the oven at 200 degrees for about 90 minutes.

Step 6

To make the stuffing: Preheat the oven to 375 degrees.

Step 7

Put the vegan buttery spread in a large skillet and melt it over medium low heat. Add the chopped onions and celery, and cook until they start to soften, about 10 minutes.

Step 8

Add half of the chopped parsley, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low.

Step 9

Put the dried cornbread cubes into a 9x13 pan or casserole dish. Pour the broth mixture over the cornbread and mix together. Sprinkle the remaining parsley on top.

Step 10

Bake at 375 degrees for 20-30 minutes, until the top is golden brown.