Gluten Free Cornbread Dressing
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You call it stuffing; I call it dressing!  This one is gluten free and delicious.
Read about my Thanksgiving adventure in Uruguay.  I made this gluten-free dressing and everyone loved it!
Ingredients
1 (8 × 8-inch)  pan of baked gluten free cornbread (Recipe Link),  crumbled a bit
8 slices (stale or lightly toasted) gluten free bread, crumbled
2 to 3 cups chicken broth, divided
2 tablespoons olive oil
1/2 cup butter, divided
2 medium onions, chopped
2 cloves garlic, minced
4 to 5 stalks of celery and its leaves, chopped 
3 or 4 leaves fresh sage, chopped (or 1/2 teaspoon ground sage)
3 to 4 sprigs fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon rosemary, finely chopped
(If you don't have all these herbs, just add a teaspoon of poultry seasoning.)
4 eggs, lightly beaten
salt and black pepper, to taste​
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Scroll down to see other additions you can add
to make this dressing your very own creation!
Steps
  1. Prepare Gluten Free Cornbread and toast the gluten free bread slices.  Crumble into a large mixing bowl.  Add a little chicken broth until it's moist.  Set aside.
  2. In a skillet, over medium heat, sauté onion and celery in olive oil and 1 tablespoon of butter, until onion is translucent.  Stir in the minced garlic and cook one minute more.   Add to the cornbread/bread mixture and pour in a little more chicken stock to moisten again..  
  3. Fold in the lightly beaten eggs.  Salt and pepper to taste and stir in the seasonings.
  4. If dressing seems too dry, add a bit more chicken broth until it's "wet."  Not too wet, not too dry.
  5. Pour into a 9 x 13-inch casserole dish.  Dot with small pieces of remaining butter.
  6. Bake in a preheated 375 degree oven for 35 - 45 minutes or until  browned on top and no longer too wet.  (Stir from the browned sides to center once or twice while it's baking.)  
Try these other additions:​
  • 1 cup cooked cranberries, drained​
  • 1/2 cup dried cranberries
  • 1 cup chopped pecans
  • 1 cup chopped and peeled Granny Smith apples
  • 1 and 1/2 cups cooked, shredded chicken
  • 1/2 cup sliced jalapeños, drained from a jar
After all is said and done - I just like it plain or with a little chicken.