1 batch clean eating corn bread
1 tbsp. olive oil
1 large yellow onion, diced
3 large stalks celery, sliced
1 cup fresh cranberries (optional)
2 tsp. thyme
1 tsp. sage
1/2 tsp. marjoram
1 tsp. poultry seasoning
1 tsp. onion powder
1 tsp. garlic powder
2 large eggs
4 cups chicken broth, divided in half (you can substitute veggie broth, but I can’t vouch for the outcome as I haven’t tried it)
Bake Clean Eating Corn Bread with the following alterations: Omit corn kernels. If you need a dairy free version, omit the Greek yogurt and replace with extra milk of choice. (Note, the texture will be very different, but it won’t matter for the stuffing recipe) Allow cornbread to cool completely before using. Slice into 1/2 inch cubes and place in a large mixing bowl.
Preheat oven to 350 degrees F.
Saute the onions, celery and cranberries in the olive oil. As the oil dries up, add 1/4 cup of the chicken broth to the pan.
Stir in the spices and allow everything to simmer for about 10 minutes. Just before removing the pan from the heat, stir in the remainder of the first half (2 cups) of chicken broth. Stir to combine well.
Pour the contents of the pan into the mixing bowl with the corn bread. Mix well and transfer to a casserole dish (9X13).
In the same mixing bowl, add the second half of the chicken broth (2 cups). Beat in the eggs with a whisk and pour over the top of your casserole. Be sure the egg mixture settles into the bread. You don’t want it sitting on top of the cornbread.
Bake for approximately 35-45 minutes, or until the casserole has a nice golden brown color to it.
Remove from oven, cut into 15 squares and allow to cool a bit before serving.
Eat and Enjoy!