HOW TO MAKE IT
Ingredients 1 prepared recipe of Gluten Free Cornbread or your favorite cornbread recipe (one that makes enough for a 9-inch square pan) 2 Tablespoons unsalted butter 1 medium onion , finely chopped 1 cup diced apple ½ cup diced carrot ½ cup diced celery ½ teaspoon Kosher salt ¼ teaspoon black pepper 1 Tablespoon minced parsley 1 Tablespoon minced sage ½ Tablespoon fresh thyme leaves 1½ – 2 cups chicken broth 2 large eggs , lightly beaten
Preheat the oven to 375°F. Spray a 9×13-inch baking pan or 2-quart casserole pan with cooking spray.
Melt the butter in a large skillet over medium heat. Add the diced onion, apple, carrot, celery, salt, and pepper and cook until the vegetables are tender, about 6-8 minutes.
Stir in the parsley, sage, and thyme, and cook for another minute or two. Remove the pan from the heat.
In a large bowl, crumble the cornbread into various-sized pieces. Add the onion mixture, 1½ cups of chicken broth, and the two beaten eggs.
Stir until everything is well combined. Add more broth as necessary for a moist, but not liquidy texture.
Transfer the mixture to the prepared baking dish and bake for 35-45 minutes, or until the top is golden brown and it is cooked through.