Stuffing is a staple for me, and most people that I know, when it comes to holiday meals, and especially Thanksgiving! Whether from scratch or boxed, it’s always amazing and sure to hit the spot with the holiday Turkey!

When it needs to be allergy free I have found that it has to be made from scratch, and your house will smell delicious for it no doubt! Using these fresh chopped veggies and herbs will have your kitchen smelling amazing as they all cook into a delicious stuffing for the holidays!

To be gluten free I recommend starting with my cornbread recipe, I unfortunately haven’t found a good allergen free cornbread and have found this is the easiest way to start.

For a butter alternative, I always use Smart Balance Olive Oil Spread, it has a wonderful buttery taste and works like butter in any way that I need it to.

To make everything tasty and smooth I recommend using chicken broth. You can make your own or buy some that is gluten and allergy free (always check the ingredients!), if you want to go fully vegan on this recipe you can also use a safe vegetable broth.

Cornbread Stuffing – Top 8 Allergy Free

Ingredients

• One pan of cornbread cooled
• 1/4 C Buttery spread
• 1 Large sweet onion, chopped
• 3 Stalks celery, chopped onto small chunks
• 1/2 C Fresh Parsley, chopped
• 1 tsp Italian seasoning
• 1 tsp Pink Himalayan salt
• 1/4 tsp Black pepper
• 2 1/2 C Chicken Broth

Instructions

1. Take cooled cornbread and cut into cubes, about 1/2 inch or smaller, then allow to dry. They will need to be nice and dry, almost like croutons, to continue with the recipe. There are two methods I’ve use to dry them:
   1. Pour cornbread cubes onto a cookie sheet and cover with a kitchen towel all allow it to dry over night on the counter.
   2. Pour cornbread cubes out into a cookie sheet and bake in the oven at 200 degrees for about 2 hours.
2. Preheat oven to 375 degrees
3. Put buttery spread in a large skillet and melt over medium heat. Add chopped onions and celery. Cook until onions are translucent.
4. Add half of the chopped parsley, then add the chicken broth, Italian seasoning, salt and pepper. Bring to a boil then reduce heat to low and allow to simmer for about 5 minutes.
5. Spread dried cornbread cubes into a 9×13 baking dish, pour the broth mixture over the cornbread and mix them together. Sprinkle remaining parsley over the top
6. Bake for about 35 minutes, until the top is golden brown
7. Serve warm