Made by Chef Allen Ingram, this recipe starts with a house made gluten-free cornbread (cornmeal, milk, egg, salt). We add onions, cranberries, apricots, thyme, sage, celery and sea salt.
Cooking Instructions:
Remove lid and bake for 25-35 minutes at 350F until cooked through. If you want to avoid the top getting browned, cover with tin foil after 20 minutes. For added moisture add a quarter cup of gravy once cooked and mix well. Serve immediately.
