Step 1

Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.

Step 2

Preheat the oven to 425°F for the stuffing.

Step 3

Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).

Step 4

In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.

Step 5

Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.

Step 6

Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.