Gluten Free Cornbread Stuffing (Dressing)

Ingredients

• 1 recipe gluten free cornbread loaf (prepared or use 1 box mix)
• 2 Tablespoons butter (plus more for greasing the pan)
• 3/4 cup yellow onion (diced)
• 1 cup celery (diced)
• 2 Tablespoons roasted red pepper ( or pimento, minced)
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon dry rubbed sage
• 1 large egg (beaten)
• 1/4 cup heavy cream
• 1 cup chicken stock (or vegetable stock for vegetarian)
• 1/2 pound ground sage sausage

Instructions

1. 1

   --- Day Before- Prepare Cornbread ---

2. 2

   Bake: Make the cornbread according to package directions. Allow to cool.

3. 3

   Dry: Cut the cornbread into ½ to 1-inch cubes and spread out on a baking sheet. Loosely cover with a dishtowel. Allow to dry out for one to two days. Cubes should be dry on the outside but still soft inside.

4. 4

   --- Day Of- Make Cornbread Dressing ---

5. 5

   Preheat the oven to 375°. Butter 8 x 8-inch pan generously.

6. 6

   Saute: Melt butter in a large skillet over medium heat. Add the onions and cook, stirring for about 5 minutes until they begin to soften. Add celery and cook another 5 minutes. Add roasted red pepper, salt, pepper, and sage. Cook for one more minute.

7. 7

   Mix: Add cornbread and veggie mixture to a large mixing bowl. Gently toss to combine.

8. 8

   Combine: In a separate bowl, whisk together the egg, cream, and stock, and distribute over the bowl. Drizzle over cornbread mixture together until thoroughly coated.

9. 9

   Bake: Spoon into buttered baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake another 15 to 20 minutes until golden brown on top.

10. 10

    --- Cornbread Stuffing with Sausage ---

11. 11

    Add the sausage with the onion and saute until browned and cooked through. Proceed with the recipe as written.