Homemade Stuffing to Die For!

This year at Thanksgiving, I did two variations of this and both were delicious!

Ingredients:

• 8 cups of corn bread sliced into 1/2 cubes (this makes it gluten free!)
• 1 stick of butter
• 2 cups chopped onion/scallion
• 2 cups diced celery
• 1 tbsp. minced fresh sage and thyme
• Salt and pepper
• 3 cups low sodium organic vegetable broth
• 1/4 cup chopped parsley
• 2 eggs
• 2 cups of roasted butternut squash, cubed (roasted with EVOO)--roast on 400 for 35 minutes

       One Optional Version Ingredients:

• Add 1-1.5 cups of cubed apple
• 1/2 of cinnamon Toscana cheese, grated

        Other Optional Version Ingredients:

• 1/2 cup of unsweetened cherries, chopped
• 1/4 cup of cinnamon Toscana cheese, grated

What to do:

1. Make your base: heat 1 stick butter in large skillet over medium heat; add chopped onions, celery, sage, thyme, salt and pepper. Cook, stirring until the vegetables are tender about 5 minutes. Add the broth, bring to a simmer and remove from the heat..
2. Prep Your Mix-ins: Beat 2 eggs with 1/4 cup chopped parsley in a large bowl, stir in the bread cubes, the vegetable broth mixture and the prepared mix ins (butternut squash). Split mixture in half if you want 2 different stuffing's...otherwise add your additional mix-ins now.
3. Add Mix-Ins: for version one add the additional apple and cheese ingredients into half the stuffing mix and place in a rectangle pan after mixing well. Do the same for the other except add the cherries and less cheese.
4. Bake: Butter the pans and dot the top of each stuffing pan with 2 tbsp. butter. Cover with foil and bake at 375 for 30 minutes. Uncover and bake until golden; another 20 minutes.