Rosemary and Cheddar Cornbread StuffingRosemary and Cheddar Cornbread Stuffing
Rosemary and Cheddar Cornbread Stuffing
Rosemary and Cheddar Cornbread Stuffing
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Recipe - ShopRite of Hamden
RosemaryandCheddarCornbreadStuffing.jpg
Rosemary and Cheddar Cornbread Stuffing
Prep Time20 Minutes
Servings12
Cook Time45 Minutes
Calories312
Ingredients
4 tablespoons unsalted butter
3/4 cup chopped celery
1/4 cup chopped shallot
1/2 cup finely chopped red bell pepper
1 tablespoon chopped fresh rosemary
2 large eggs
8 cups prepared gluten free cornbread, toasted (1-inch cubes)
1 1/2 cups shredded sharp white Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon smoked paprika
3 cups reduced sodium chicken broth
Directions

1. Preheat oven to 350°; spray 2 1/2- to 3-quart baking dish with cooking spray. In large skillet, melt butter over medium-high heat. Add celery and shallot; cook 3 minutes or until tender, stirring occasionally. Add bell pepper and rosemary; cook 1 minute.

 

2. . In small bowl, whisk eggs. In large bowl, toss bread, cheese, salt, paprika and celery mixture. Add broth and eggs; toss to combine. Spread cornbread mixture in prepared dish; cover tightly with foil and bake 30 minutes. Uncover; bake 15 minutes or until top is lightly browned. Makes about 8 cups

 

3. Chef's tip: Use any variety of gluten-free bread you have leftover.

 

Nutritional Information
  • 18 g Total fat
  • 8 g Saturated fat
  • 96 mg Cholesterol
  • 465 mg Sodium
  • 28 g Carbohydrates
  • 0 g Fiber
  • 13 g Sugars
  • 12 g Added sugars
  • 10 g Protein
20 minutes
Prep Time
45 minutes
Cook Time
12
Servings
312
Calories

Shop Ingredients

Makes 12 servings
4 tablespoons unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
$3.19$0.40/oz
3/4 cup chopped celery
Organic Celery Hearts, 1 each
Organic Celery Hearts, 1 each
$3.49
1/4 cup chopped shallot
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
1/2 cup finely chopped red bell pepper
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$1.31 avg/ea$3.49/lb
1 tablespoon chopped fresh rosemary
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
$1.99$3.02/oz
2 large eggs
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.49$0.46 each
8 cups prepared gluten free cornbread, toasted (1-inch cubes)
Krusteaz Gluten Free Honey Cornbread & Muffin Mix, 15 oz
Krusteaz Gluten Free Honey Cornbread & Muffin Mix, 15 oz
$5.29$0.35/oz
1 1/2 cups shredded sharp white Cheddar cheese
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz
$3.99$0.57/oz
1/2 teaspoon salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$4.59$0.10/oz
1/2 teaspoon smoked paprika
McCormick Smoked Paprika, 0.9 oz
McCormick Smoked Paprika, 0.9 oz
$3.99$4.43/oz
3 cups reduced sodium chicken broth
Swanson Natural Goodness Chicken Broth, 32 oz
Swanson Natural Goodness Chicken Broth, 32 oz
On Sale! Limit 4
$2.49 was $2.79$0.08/oz

Nutritional Information

  • 18 g Total fat
  • 8 g Saturated fat
  • 96 mg Cholesterol
  • 465 mg Sodium
  • 28 g Carbohydrates
  • 0 g Fiber
  • 13 g Sugars
  • 12 g Added sugars
  • 10 g Protein

Directions

1. Preheat oven to 350°; spray 2 1/2- to 3-quart baking dish with cooking spray. In large skillet, melt butter over medium-high heat. Add celery and shallot; cook 3 minutes or until tender, stirring occasionally. Add bell pepper and rosemary; cook 1 minute.

 

2. . In small bowl, whisk eggs. In large bowl, toss bread, cheese, salt, paprika and celery mixture. Add broth and eggs; toss to combine. Spread cornbread mixture in prepared dish; cover tightly with foil and bake 30 minutes. Uncover; bake 15 minutes or until top is lightly browned. Makes about 8 cups

 

3. Chef's tip: Use any variety of gluten-free bread you have leftover.