Heat 11/2 cups chicken broth; add 1 tsp each of caraway seeds and thyme. Let stand. Sauté 1 medium onion, chopped and 1/2 cup of chopped radish in 2 Tbsp pure olive oil. In a large mixing bowl, crumble 1 pan of wheat-free cornbread. Pour broth, onion mixture, and optional ingredients over cornbread. Fluff with two spoons until mixed and moistened evenly. Spread in a 9 x 13″ baking dish. Bake covered for 35 mintues at 350°F.
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.