I realized that I have a lot of corn in the freezer that I had parboiled, cut off the cob, and frozen last fall. While we absolutely love a nice bacon & corn chowder, we wanted a nice side dish option to go along with summer meals. This easy cheesy baked corn side dish is based on a recipe by spoonforkbacon.com. Then, per my usual, tweaked a bit. Enjoy!

Tasty cheesy corn, ready to eat!

Cheesy Baked Corn Side Dish

Preheat oven to 400 F. 

In a bowl, mix together: 

3 cups frozen sweet corn kernels (if using fresh, you can bake ~10 minutes before broiling)

1/3 - 1/2 cup mayonnaise

1 cup shredded mozzarella cheese (Yes, you can use a bit extra cheese if desired)

1/4 cup green onions, thinly sliced OR 1 Tbsp freeze dried chives

1/4 - 1/2 tsp pepper

1/4 - 1/2 tsp salt

Stir together and place in a baking dish (approx. 8 x 8 size.)  Bake ~20 minutes, until nice and bubbly and corn has had a chance to both thaw and cook.  

Place under the broiler, and broil 2-3 minutes until the top has a chance to brown as much as you prefer. I did a light browning here because we wanted to eat, but I'd prefer just a little longer. Enjoy!

Cheesy Corn served with chicken BBQ sandwiches and roast asparagus & potatoes. 

Cheesy Baked Corn Side Dish Recipe by Successfully Gluten Free!

Tasty Collard Greens

Collard greens are a southern staple, which is why it was rather ironic I began cooking them while living on Prince Edward Island.  This is my favorite method for cooking collard greens. I love the spiciness the jalapeno adds to the dish.  You can use a green or red jalapeno (I like the color).  Collard greens are a nice, healthy green side dish to add to any BBQ style meal. Happy, healthy cooking! Enjoy!

Tasty, spicy collard greens with red jalapeno (or green)

Tasty Collard Greens

Saute over medium heat:
2 Tbsp olive oil
1 onion, diced
1 red jalapeno, diced (remove seeds if you don't want it as spicy - the seeds are the spiciest part of the hot pepper)

Add and mix in:
1 lb collard greens, sliced and diced (with thicker stems removed)
2-3 cups GF chicken stock (homemade chicken broth/stock or Asian mushroom seasoning work well. I also like using a GF bouillon paste)

Bring to a boil, then cover and simmer at a lower heat for ~40 minutes.

Salt and pepper, to taste. 

A great accompaniment to any Southern-style meal, like BBQ Shrimp & Cheesy Grits, Homemade Pulled Pork & Cheesy Biscuits, an easy roast chicken from the grocery store, etc. Serve and Enjoy!

Cooking up fresh collard greens - yum!

Sauteed Beet Greens

I have never been so pleased to be wrong about a vegetable in my life.  Beet greens - the green, leafy tops of fresh beets are delicious! (Beet greens are best eaten within a day or two of picking, but are okay in the refrigerator up to a week in a plastic bag).  I'm not really a fan of beets.  I enjoy them in small quantities grated in a salad.  I will eat a piece or two if roasted, and the occasional pickled beet is a nice addition to a summer BBQ.  But beet greens are their own vegetable entirely.  They remind me of collard greens but without all the cooking time.  Delicious, easy, a nice side dish to add to a wide variety of meals.  The following is based on the recipe posted by Heartbeet Organics, where we get our tasty summer vegetables.  Enjoy!

Sauteed Beet Greens

Over medium heat cook for 1-2 minutes:
2 Tbsp olive oil
2-3 garlic cloves, minced
1 small onion, diced

Add and cook until greens are nicely softened:
1 bunch beet greens, torn into 2-3" pieces (don't worry about them being even, they shrink up nicely)

Add salt and pepper, to taste.

Serve alongside your meal as a healthy, hearty side.

- I served it as a side with bagels with lox and cream cheese.  It was delicious piled on top of the bagel alongside fresh arugula and dill.
- Any BBQ-style meal would be nicely enhanced with freshly sauteed beet greens.
- Rice & beet greens would be nice to accompany pan-fried pork or a similar dish.

Enjoy! 

Delicious Root Vegetable Side

This isn't as colorful a dish as I normally prefer, but the taste is fabulous.  It would be a lovely addition to a Thanksgiving style meal.  It's filled with wholesome fall vegetables: celeriac root, parsnips, onion, garlic & potatoes.   Once the vegetables are cooked, you can throw in a bit of milk, chicken and peas to quick turn it into a hearty all-in-one meal (instructions below).   The vegetables are wonderful served alongside fresh multi-grain bread & butter.   I used fresh vegetables from our organic vegetable CSA (community supported agriculture, Heartbeet Organics).  If you're out of parsnips, you can just leave it out and make the dish with only potatoes and celery root.  The blend of flavors is really what makes this dish pop.

Delicious Root Vegetable Side

Serves 4-6

Grate coarsely (a large grater on a mandolin works well or you can chop into thin strips) the following:
4 small/med. potatoes (thin-skinned)
1 celeriac root (also called celery root) (peeled)
2 parsnips

Prepare the following:
1 onion, thinly sliced
3 cloves garlic, minced or crushed

In a large low-sided frying pan, warm over medium heat:
2-3 Tbsp butter
2-3 Tbsp olive oil

Once butter & olive oil are hot, add all vegetables (onions/garlic & potato/celeriac/parsnips) and the following seasonings.  Saute all veggies until nicely softened, stirring regularly.
pinch ground allspice
pinch dried rosemary, crushed
1/2 tsp ground coriander
1/2 tsp garlic powder
1/4 - 1/2 tsp dried oregano
salt & pepper, to taste

Serve as a delicious, rich side dish. Would be a wonderful addition to a Thanksgiving-type meal.

OR

To make into a quick & hearty meal, you can add the following:
1-2 cups cooked chicken
1 cup frozen peas
1 cup milk (lactose-free options work well)

Cook a few minutes, until mixture thickens. The potatoes contain starch that will help naturally thicken this mixture.  Salt & pepper, to taste.
Enjoy!

Stuffed Zucchini on the Grill!

It's that time of year - zucchini are fresh and plentiful!  The round shaped zucchini are just perfect for stuffing and grilling (or baking).   These stuffed zucchini were delicious and gorgeous. Serve them alongside the roasted cherry tomatoes and onions for a delicious meal.  The filling mix can be cooked on it's own and is wonderful as a side-dish or on top of rice or potatoes.  Enjoy!

Delicious grilled stuffed round zucchini! 

Stuffed Zucchini or round summer squash on the Grill

Line a grill-proof pan with 2-3 layers of aluminum foil.  Drizzle the foil with olive oil.
Spread in the pan:
1-2 cups cherry tomatoes
1/2 small onion, thinly sliced or chopped

Chop the tops off of 5-6 small, round zucchini, saving the tops.  Scoop out the insides with a melon scoop, saving the insides for the filling.  Place emptied rounds spaced evenly in the pan with the tomatoes and onions.

I used a melon scoop to easily get out the insides of the zucchinis.

Chop and mix the following filling together:
zucchini insides, diced
1/2 small eggplant, diced
1/2 small onion, finely diced
1/3 cup GF breadcrumbs (I used rice breadcrumbs)
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried basil
1-2 Tbsp chipotle-infused olive oil (or olive oil plus pinch cayenne or chipotle spice)

Stuff each zucchini tight with filling and then place tops back on.   Extra filling can be wrapped in a foil packet and grilled 15-20 minutes and served as a side or over baked potatoes.

Grill over low heat (~350F) or in an oven at 350F for 45 minutes, until the zucchinis are tender.   Serve hot as a main dish or as a side.  Enjoy! 

Tasty Potato, Zucchini & Leek Side Dish

You can make this dish to serve more or less people, as desired, which makes it a nice and versatile side dish for any meal.  Wonderful with roasted ham and other side salads.  I whipped this together using lovely fresh vegetables from a local farmer's market while visiting Belgium.  Some potatoes are softer than others when cooked, so it's best to ask at your local grocer which potatoes would be best for boiling and then frying in a pan. Some potatoes start to break apart during frying (the taste is still great, but it won't end up as nice and crisp at the end).  The mix of butter, oil and leeks makes for a delicious and tasty dish.

Potato, Zucchini and Leek Side Dish frying over medium-high heat, a few minutes from being ready to serve!

Tasty Potato, Zucchini & Leek Side Dish
Serves 4-6

Wash well, then boil in water (usually takes about 10-12 minutes for small potatoes) & then slice:
6-10 baby potatoes (I aim for 2-3 large handfuls, you can also peel the potatoes, if desired)

In a large frying pan over medium-high heat, place:
1-2 Tbsp butter
1-2 Tbsp olive oil

Add and let cook 3-5 minutes, until leeks are just starting to soften:
1 small zucchini, sliced and chopped
1 leek, thinly sliced and well-washed
1-2 shallots, finely chopped (optional)

Leeks and shallots cooking in butter

Add boiled, sliced potatoes and continue cooking over medium heat until vegetables are at your desired crispiness. You can let them brown a bit, or leave them just nice and hot but not browned/crispy.  Best served hot.  Enjoy!

Just crisped and ready to serve alongside some local roast ham. 

Delicious Risotto!!!

Risotto is one of those easy to whip up dishes where you get an all-inclusive sort of meal. The kids all love it, and I vary what vegetables and meats get thrown in based on what I have around, although what I've listed here is the most typical sorts of things I add in.  I've also listed at the bottom an easy way to make fresh chicken broth that you can use for things like this risotto.  Enjoy!

Fresh risotto with onion, spinach, ham and parmesan cheese. Yum!

Delicious Risotto!
Serves 4

Heat in a large frying pan over medium heat:
1-2 Tbsp olive oil

Add and cook 2-3 minutes:
1 onion or two large shallots, diced
1 tsp garlic, minced (optional)
1 carrot, peeled and grated (optional)

Push vegetables to the side, then add and let saute 1-2 minutes:
1 Tbsp olive oil
1 cup arborio risotto

Add 3 cups chicken broth *see note below, 1 cup at a time over about 15-20 minutes.  Stir regularly and let most of each cup of liquid absorb before adding the next.

You can make the risotto creamier or more dry depending on how much liquid you let absorb/cook off during this time.

Just after adding the last cup of broth - I added the spinach a bit earlier here, to let it really soften.

Risotto made with homemade chicken broth, which included some cooked carrots and extra onions - this required a bit more cooking to let the liquid absorb. In this case, I didn't add grated carrot because I already had cooked carrot from the broth - it also gives the risotto more of a orange color. 

When you're almost done cooking, add:
1/2 - 1 cup cooked chicken, diced OR 1/2 cup diced sliced ham or turkey
1 cup finely chopped spinach (optional)
salt and pepper, to taste

Remove from heat and stir in:
1/2 cup fresh mozzarella, diced (optional, makes for a thicker, cheesier risotto)
1/4 cup fresh grated parmesan cheese (optional, but adds a great flavor and I almost always add a bit of parmesan to my risotto)

Thicker, cheesy risotto when you add both mozzarella and parmesan.  Leave out the mozzarella if you're using this as a side dish, or you'll end up with too heavy a dish.

After folding in some parmesan, ready to eat!

*Note about chicken broth: You can make your own broth if you cover a chicken carcass with water and add some sliced carrots, onions, salt, pepper, parsley, pinch of tumeric and paprika. Bring to a boil, then lower heat and let things simmer for a couple hours. This is great because after letting things simmer for a couple hours, you will have a rich, tasty chicken broth.  Often, the onions and carrots are well-cooked, and can easily be added right into the risotto as well - perfectly soft and great if there are little kids around.  You can also use GF boullion or my favorite, use mushroom seasoning to make your broth. 

Panfried Potatoes

I prefer baby potatoes, or potatoes with thin skins for pan frying potatoes.  I find some types of potatoes hold up better than others during pan frying, but if you've par-boiled them first, it seems to make a big difference since they just need the time in a pan to brown rather than trying to cook all the way through.  The trick to delicious flavor? A mix of butter an olive oil (thank you Julia Child's - her DVDs of old episodes Are such fun on chilly winter nights).

And for anyone wondering why I've posted so little this December, it's because I've been cooking up a storm for a mega gluten free wedding reception for my brother Mike and his lovely new wife Amanda.  Expect plenty of wedding related posts and pictures to come! It was a great dessert-filled party!

Panfried Potatoes
Serves 4 (you can easily make more)

Wash and coarsely chop:
2-3 handfuls baby potatoes

Place in a pot with cold water.  Cover, and place over high heat until it comes to a boil.  Boil, uncovered ~10 minutes, until potatoes are tender.   Remove from heat and drain.

Heat over medium to medium-high heat:
2 Tbsp olive oil
2 Tbsp butter

Add and cook, stirring occasionally, until potato edges are browned and crisp on edges:
cooked baby potatoes
1/2 onion, chopped OR handful of green onions, diced (optional, but adds flavor)
note: I tend to wait until the potatoes have been cooking for a few minutes before adding green onions, if I'm using those. If using regular onion I add it at the same time as the potato.

Cooking potatoes a few minutes, before adding green onions.

Salt and pepper, to taste. 
Enjoy!

Purple Cabbage Salad/Slaw with Poppyseed Dressing

I'm typically not a coleslaw person. In fact, I go out of my way to avoid coleslaw in general.  However, I find a nice, homemade slaw w/ dressing to be a nice addition to a meal in lieu of a salad now and then - particularly one which is so fun and colorful. (My 3 year old loved the idea of eating something bright purple) If you're making this for a typical dinner salad, use only 1/4 - 1/2 of a cabbage head, since a little goes a long way with coleslaw.  This dish is great because it's so versatile! You can add all sorts of other types of veggies into the dish, too - some are suggested below.  The dressing is easy to whip together, and you could use it on a regular salad, too - like a normal poppyseed dressing.  Enjoy!

Lots of purple in this meal - purple cabbage, purple cauliflower, zucchini, fish.  Yum!

Purple Cabbage Salad/Slaw with Poppyseed Dressing
Serves 8-10

Slice into small, long pieces:
1 small head red cabbage (remove outer leaves & stem areas before slicing)
2 large carrots
Plus any other veggies you like, sliced nice and thinly (green cabbage, lettuce, radishes, cucumbers, peeled apples)

Mix in a small bowl:
1/4 - 1/3 cup mayonnaise
1 1/2 Tbsp apple cider vinegar
1 1/2 - 2 Tbsp honey
1/2 - 1 Tbsp poppy seeds
1/2 tsp salt
1/4 tsp pepper

Toss with cabbage & carrots and serve!
Enjoy!

My kitchen helper - who can't smile properly because she has salad/slaw in her mouth. She was thrilled we were eating purple veggies. 

This summer, we've got a plethora of wonderful, organic veggies coming our way from our CSA (Community Supported Agriculture) program with Heartbeet Organics here on Prince Edward Island.  It only seemed proper to put the beautiful purple kale, spinach and green onions/scallions from this week to use in a tasty summer dish! While homemade pesto is wonderful, the basil plants they gave me aren't quite big enough to make pesto yet, so I find it's easier to use the ready-made kind in order to whip together delicious meals, or BBQ side-dishes like this one.  (Don't worry mom, we'll make some nut-free pesto this summer for you when you visit!)   We like this salad plain, but since I live in PEI, land of lobster, it seemed appropriate to put some fresh cooked lobster meat on top of this salad. You can serve it with shrimp as well.  Sprinkled with a few dashes of tabasco sauce, and it was fabulous! Enjoy!

We had it the next day topped with lobster & a few dashes of tabasco sauce. Delicious!

A yummy pesto salad made with increased amount of of pesto/mayo, as suggested below and using celery instead of peas.  Delicious served immediately while warm, or you can chill before serving. 

Pesto Pasta Salad (w/ Lobster or Shrimp)

Serves 6-8

Cook ~700 g gluten-free fusilli pasta in salted water, as directed on package (I used 2 packages of 340g Catelli GF Fusilli Pasta).  I recommend tasting a noodle to make sure it's to your desired taste.  I find gluten-free pasta often needs extra cook time.  Drain, rinsing with cold water.

Mix pasta with:
3 Tbsp lemon-infused olive oil (OR 1 Tbsp lemon juice & 3 Tbsp olive oil)
2-3 Tbsp green pesto

While pasta is cooking you can prep the following:

In a small bowl, mix together: (* This amount makes a lighter sauce on the pasta, double, triple or quadruple this if you want a creamier salad)
3-4 Tbsp green pesto
1 Tbsp lemon juice
4 Tbsp mayonnaise
3/4 tsp fresh ground salt
3/4 tsp fresh ground pepper

Have ready to mix into the pasta:
1 - 1 1/2 cups frozen peas, thawed OR 1 - 1 1/2 cups diced celery
1 cup fresh spinach, stems removed & chopped
1 cup fresh purple kale, stems removed & chopped
1 - 2 Tbsp finely diced scallions/green onions

Gently toss pasta together with veggies & sauce.  Add additional salt/pepper, as desired.  You can serve this plain OR top with one of the following:

Fresh cooked lobster meat, chopped coarsely
OR
Fresh shrimp (shell-off), brushed with lemon-infused olive oil and BBQ'd until pink

Sprinkle with a few dashes of tabasco sauce, to serve.  Enjoy!

Ready to serve!  This is great b/c since you've already run the GF noodles under cold water, you don't need to wait for your dish to chill before serving. 

Pesto Pasta Salad (with Lobster or Shrimp) by Successfully Gluten Free!

Herb-Stuffed Zucchini

This is so simple to whip together, and tastes absolutely wonderful!  I was inspired by a Food Network Magazine recipe to easily convert their idea into a gluten-free version.  They called for parsley and dill, but I went with some tasty herbs I had growing outside.  I'd say go with whatever kinds you're in the mood for that day. If you use rosemary, just use very little since it's strong.  Even my 2 year old enjoyed it! Enjoy!

Ready to pop in the oven!

Gluten-Free Herb-Stuffed Zucchini

Serves 2 (as a meal) or 4 (as side dish)

Pre-heat oven to 425F. Line a cookie sheet with aluminum foil.

Split 2 medium zucchini length-wise and scoop out the seeds. Place on foil-lined pan.

Mix together the following:

1/3 cup gluten-free breadcrumbs

1 small tomato, diced OR handful of grape tomatoes, diced

1-2 Tbsp mix of fresh herbs, minced (I used fresh chives, thyme and a little rosemary from my herb garden)

1-2 tsp minced garlic

2 Tbsp extra virgin olive oil

Salt and pepper

Spoon into the zucchini. Drizzle with olive oil and sprinkle with extra salt and pepper.

Bake 25-30 minutes.  Zucchini should be tender and filling will be nice and crispy.

Enjoy!

Oven Roasted Potato Wedges & Sweet Potato Fries

Sweet Potato Fries & Potato Wedges Ready to be Cooked! Yum!

I often make half a tray of potato wedges/half a tray of sweet potato fries.  They both cook the same amount of time, so just halve each recipe.  Note: sweet potato fries use a lot less oil than regular potatoes, so you can’t just mix them all together in one bowl.

Potato Wedges

Makes 4-6 servings

Preheat oven to 425F.  Take out a cookie sheet.  

Mix in a large bowl:

4-6 Tbsp olive oil

1 tsp salt

½ tsp pepper (optional)

One of the following spice options:

A)

½ - 1 tsp ground cumin

½ - 1 tsp ground chili powder

B)

½ - 1 tsp dried rosemary

1 tsp oregano

The oil should look nice and filled with spices. This is w/ oregano and rosemary.

Chop into wedges:

10 thin-skinned potatoes, chopped in wedges (size varies greatly, so try to make your best estimate as how many will fit on one cookie sheet when chopped into wedges)

Mix wedges in olive oil mixture until thoroughly coated.

Bake 30-40 minutes, until browned, turning once midway through cooking time.

Sweet Potato Fries

Makes 4-6 servings

Preheat oven to 425F

Mix in a large bowl:

2 Tbsp olive oil

½ - 1 tsp salt

¼ - ½ tsp pepper (optional)

One of the following spice options:

A)

½ - 1 tsp ground cumin

½ - 1 tsp ground chili powder

B)

½ - 1 tsp dried rosemary

1 tsp oregano

Peel and chop sweet potatoes into pieces.  They need to be thinner than regular potato wedges in order to crisp.

Mix sweet potatoes in olive oil until thoroughly coated. 

Place on cookie sheet.  Bake 30-40 minutes until crispy on edges, turning once midway.

Enjoy!

Au Gratin Potatoes (Gluten-Free!)

This is a fun and easy side-dish for a lot of meals. And, of course, a favorite for holidays like Easter, Thanksgiving, Christmas.   I've even put in those little glass pyrex dishes and sent leftovers to school in my son's lunch. He heats it up at school and loves it!

Au Gratin Potatoes (Gluten-Free)

* You have a couple options in this dish. 

You can A). use potatoes with thicker skins that you should peel/remove, or B). use potatoes with thin skins that can stay on in the recipe (wash well).

You can A). make the cheese sauce as written for a lighter dish, or B). double the cheese sauce in the recipe for a richer dish.

Preheat oven to 375F.

Use an ungreased 8x8 baking dish.   (You can line potatoes in your dish so you have one layer as an estimate for how many potatoes to use)

Thinly slice and place in cold water in a large pot:

4-6 potatoes

This is how thin I try to slice my potatoes.

Put pot over high heat and bring to boil.  You can add a bit of salt to the water, if desired. Boil potatoes 10-12 minutes until softened.  Once potatoes are done, drain and put into the 8x8 pan.

While the potatoes are boiling, prepare the cheese sauce.

In a frying pan or saucepan over medium heat put:

2 Tbsp butter

Add and cook until tender:

1 small onion, diced

Add and cook until rapidly boiling, stirring occasionally:

¾ cup milk (lactose-free works well)

½ tsp salt

¼ tsp pepper

Dash of paprika (optional)

In a small bowl mix thoroughly:

¼ cup cold milk

1 scant Tbsp cornstarch

When milk in the pan is rapidly boiling, add and whisk in the milk/cornstarch mixture. 

Stirring constantly, let cook 2-3 minutes just until bubbles form and mixture thickens.

Remove from heat and add, mixing until smooth:

1 cup grated cheese (a cheddar cheese mixture works well)

Season with additional salt & pepper, to taste. (it should taste great, if not, add a bit more salt and pepper until you get it where you want it)

Pour cheese sauce over potatoes and gently fold/mix.  It doesn’t have to be perfect, just so it’s evenly distributed. 

Optional topping:

Mix and sprinkle over the top before baking:

¼ cup grated cheese

2 Tbsp cornflake crumbs OR gluten-free breadcrumbs

Bake at 375F for 20-25 minutes.   This recipe can easily be doubled and made in a 9x13 pan for bigger occasions. 

Enjoy!

Cornbread & Honey Butter AND Cornbread Stuffing

Cornbread can be a great option for those gluten-free eaters out there.  You can eat it with many things. I love cornbread with chili. I love cornbread with my chicken pot pie. I love cornbread warm with honey butter (recipe below) for breakfast, lunch, or dinner.  But when those holidays roll around, I particularly love my cornbread stuffing!  Enjoy!

Delicious cornbread stuffing. Yum!

Cornbread & Cornbread Stuffing

Cornbread:

Heat oven to 400F.  Line cookie sheet with parchment paper and butter lightly. 

* IF you just want cornbread – bake in a 8”x8” pan lined with parchment paper ~20-25 min.

 

Beat with wire whisk:

1 cup milk

¼ cup melted butter

1 egg

Add and mix in:

1 ¼ cups cornmeal

1 cup Kristin's Gluten-Free Flour mix (OR ½ cup brown rice flour, ¼ cup potato starch, ¼ cup tapioca starch + 1/2 tsp xanthan)

½ cup sugar (OR 1/3 cup honey)

1 Tbsp baking powder

½ tsp salt

Pour batter onto cookie sheet and spread so it’s evenly spread throughout most the cookie sheet (it doesn’t need to be touching the sides of the cookie sheet).

Spread on a cookie sheet for cornrbead stuffing.

Bake ~15-20 minutes, until golden brown and toothpick inserted in center comes out clean.   

Lightly browned for cornbread stuffing.

Cool on pan 5 min. Transfer to wire rack to cool fully.  Cut into cubes for stuffing.  Or, for cornbread, cut and slather with honey butter.  Enjoy!

Cubed for cornbread stuffing, below.

Honey Butter:
SO easy and delicious on toasted bread, too!

Mix together:

1/4 cup honey
1/4 cup softened (can be slightly melted) butter

Store in refrigerator for 1-2 weeks.

Cornbread Stuffing:
Make cornbread as directed, let cool, and cut into cubes.

Toss the cornbread cubes with the following:
½ tsp dried thyme

1 tsp salt

½ tsp dried sage

¼ tsp pepper

Melt in large pot/dutch oven over medium-high heat:

¾ cup butter

Add and cook until tender, stirring occasionally:

2-4 lg stalks celery (with leaves), chopped fine
1 lg onion, chopped fine

Gently mix celery and onion into cornbread cubes.  Cover, and keep warm.

Once your chicken or turkey is finished, pour some drippings over stuffing and mix in. If you don’t have this, you can use a bit of warm chicken broth drizzled over to add some extra flavor.
Enjoy!