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Photo Credit: Baldwin Publishing Staff Photographer
Ingredients
Recipe yields 8 servings
Add this gluten-free cornbread stuffing to your Thanksgiving table this year for an enticingly fragrant spread worth sharing. Leftover cornbread combines with diced onions, figs, and garlic for a one-of-a-kind holiday side dish.
Recipe yields 8 servings
Preheat oven to 350°.
Lightly coat a 2-quart baking dish with nonstick cooking spray.
In a small bowl, soak figs in bourbon or orange juice until soft. Once soft, remove from liquid. Discard any remaining liquid and set aside figs.
In a large bowl, combine cornbread, onion, celery, garlic, chestnuts, sage and figs. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into cornbread mixture.
Evenly spread mixture into baking dish. Bake for 45 minutes, or until golden brown.