Gluten Free Cornbread Stuffing (fodmap friendly)

1 Note: Prepare cornbread according to recipe or package instructions ahead of time. Day old cornbread works best but you can use fresh as well, it does not have to be dried cornbread for this recipe to work.
0 Pre-heat oven to 375F 
2 Cut the cornbread into cubes. Transfer cornbread cubes into a large, pre-greased baking dish.
8 Dice celery and chop the fresh herbs.
9 In a large skillet over medium-high heat, melt butter with garlic infused olive oil. Sautée celery, herbs, salt and pepper until celery is becoming tender, about 5-7 minutes.
10 ​Add broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for 5 minutes. ​After 5 minutes, remove broth mixture from heat and set aside.
12 Pour broth & herb mixture evenly over the cubed cornbread, tossing gently with a spoon. Fold golden raisins & pecans into the stuffing mixture.
13 ​Bake stuffing in a 375 degree oven for approximately 20 minutes or until the top becomes golden brown.