Gluten-Free Cornbread Stuffing

0 Preheat the oven to 350 degrees F / 180 C.
1 Prepare the cornbread by whisking the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.
2 Next whisk together the almond milk, apple cider vinegar and melted butter.
3 Pour the wet ingredients into the dry ingredients and gently fold to combine.
4 Transfer to a lined 8-inch square baking dish.
5 Smooth off the top and bake for 20 minutes or until an inserted skewer comes out clean.
6 Remove from the oven and allow to cool on a cooling rack.
7 When cornbread is cold dice into ¾ inch cubes. Allow the cornbread to dry out overnight or transfer the cubes to a baking tray and bake in the oven at 200 degrees F / 100C for 35-40 minutes to dry it out.
8 Meanwhile, prepare the broth by heating the oil in a pot and sauté the onion and celery until soft.
9 Next, add the garlic, ground sage, dried rosemary and thyme.
10 Satué for 1-2 minutes before adding the vegetable broth and bringing to a boil.
11 Reduce heat and simmer for 5 minutes.
12 Remove from the heat and allow to cool.
13 Preheat the oven 350 degrees F / 180C.
14 In a small bowl mix together the ground chia seeds and water to form a paste.
15 Combine the chia seed paste with the broth.
16 Gently fold through the dried diced cornbread and season with salt and pepper.
17 Tranfer to a baking dish and bake in the oven for 25 minutes.
18 Sprinkle with chopped parsley if using and serve.