Gluten-Free Cornbread Stuffing

Ingredients:

3/4 Stick of Butter
3 cups Chopped Sweet Onions
2 Cup chopped Celery
3/4 tsp Salt
1/4 tsp ground black pepper
2 Tbsp minced Saged
2 cups Chicken broth
2 sliced Sea Salt Beef Chomps
7 cups of left out day-old/stale cornbread

Directions

1. Preheat the oven to 375ºF
   
   
2. Melt 1 Tbsp of Butter over medium heat.
   
   
3. Add the chopped onion, celery, Chomps sticks (sliced), salt and pepper.
   Sauté for 3-5 minutes, until the onion and celery is lightly softened.
   
   
4. Transfer the onion and celery to a bowl. Crumble the cornbread into the same bowl along with the minced sage and mix all contents so ingredients are well combined.
   
   
5. In the same skillet melt 2 additional Tbsp of butter just to melt it, then pour over the cornbread mixture in the bowl and mix in.
   
   
6. Slowly add the chicken broth and mix into the cornbread stuffing.
   
   
7. Transfer the cornbread stuffing to a lightly greased 8x8 glass casserole dish. Add small droplets of the remaining butter, the size of peas, all over the top of the stuffing. Sprinkle with additional salt & pepper.
   
   
8. Bake until crispy, about 45-50 minutes.