Gluten-Free Joc Mushroom and Sage Cornbread Stuffing:

Ingredients:

4 cups gluten-free cornbread, cubed
1 cup sliced mushrooms
2 tablespoons fresh sage, chopped
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 cups gluten-free chicken or vegetable broth
Salt, to taste
Pepper, to taste

Directions:

Preheat your oven to 350°F (175°C).
In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they are translucent.
Add the sliced mushrooms and chopped sage to the skillet, and cook until the mushrooms are tender. Season with salt and pepper.
In a large bowl, combine the cubed cornbread with the cooked mushroom mixture.
Pour the broth over the cornbread mixture and stir until the liquid is absorbed.
Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the top is golden and crispy.
Serve the cornbread stuffing hot alongside your favorite dishes.
Enjoy your flavorful gluten-free Joc Mushroom and Sage Cornbread Stuffing!