Ingredients: 1/2 loaf Rudi's Gluten Free bread 1 box Bob's Red Mill Gluten Free Cornbread, prepared 1 pound gluten free pork sausage 1 cup celery, chopped 1 cup onion, chopped 1 tbsp. fresh thyme 1 tbsp fresh sage 3-4 cups GF chicken broth 3 eggs Salt and pepper to taste
Instructions: Prepare the cornbread, (I only used half, save the other half just to enjoy), cube the breads and place on a cookie sheet, bake at 350 degrees for about 15-20 minutes just until dried out, but not brown. Set aside to cool.
Brown the sausage in a large skillet, once it is cooked through carefully remove the sausage to let drain. Add the celery and onion to the sausage drippings and cook until tender. Add the sausage back to the pan and stir to combine. Add the thyme and sage. Add about one cup of the broth and stir picking up any bits that may be left on the pan. Put sausage mixture aside to cool, just until it can be handled with out burning your fingers.
Once the sausage mixture is cooled, add the eggs and about another cup of the broth, mix well. I used my hands. Pour over the bread and toss to combine, depending on how moist you like your stuffing, add a little more broth over the whole dish. Bake covered at 375 degrees for about 35-40 minutes, uncover and cook for an additional 20-25 minutes.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol
Just right for...:Crowds/parties, Comfort food, Thanksgiving
Top 8 allergens?:gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:15-30 minutes
Total time (inc active/prep):45-60 minutes
Substitution ideas:Feel free to omit the sausage, use vegetable broth to make a vegetarian option. Just add a little more broth or use a different binder for an egg free version. If you do use sausage, make sure to confirm that it is gluten-free; we bought ours from a butcher.