1 batch gluten-free corn bread recipe
1 cup small diced celery
1/4 cup small diced carrots
1 cup finely chopped yellow onions
1 tbsp fresh thyme leaves
1 tbsp chopped fresh rosemary
3 each fresh sage leaves
1 bay leaf
2 cloves garlic, minced
1 ½ cups low sodium chicken broth
1 tsp kosher salt
2 tsp freshly ground black pepper
1/4 cup grape-seed oil
1. In a bowl medium-heat pot with grape-seed oil, sweat down the carrots, garlic, celery, onions, rosemary, thyme, sage, and bay leaf. Cook it down till it is very soft.
2. Add in the low-sodium chicken broth and bring the pot to a quick simmer. Take the guten-free corn bread and place it into a large mixing bowl. In the hot pan remove the bay leaf and pour the rest into the mixing bowl with the corn bread.
3. Mix it well and pour it into a baking pan. Leave it crumbly and place it in the oven and bake it for 20 minutes.