Gluten Free Cornbread Stuffing

GLUTEN-FREE CORNBREAD STUFFING

1 lb sage flavored G.F. sausage (or substitute sauted veggies, below)
1 medium onion, minced
1 Cup celery, minced
2 Tablespoons sage
1/2 Teaspoon granulated garlic
1/8 Teaspoon black pepper
2 Eggs, beaten
5 Cups of G.F. turkey or chicken broth
G.F. Corn Bread (recipe below)

In a large skillet, brown sausage, breaking it into very small pieces. When sausage is 1/2 cooked, add the onions and the celery and cook until sausage is fully cooked. If you have excess grease from the sausage, drain.

In a deep pan, crumble the cornbread and add the sausage mixture. Add the eggs, sage, garlic and pepper and the turkey broth. Mix Well. The stuffing will be mushy, if not add a little extra broth. Bake the stuffing uncovered in a 350 degree oven for about 45 minutes or until very firm and golden brown on top.

Take the stuffing from the oven and let rest about 15 minutes, before serving. If you cannot find gluten free sage sausage, use regular sausage and increase the amount of sage to 3 Tablespoons.

Recipe for Cornbread:
4 cups corn meal
1 tablespoon G.F. baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 eggs, lightly beaten
3 cups buttermilk
4 tablespoons melted butter

Preheat oven to 400°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and butter. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased baking dish and bake 20-25 minutes until cornbread is slightly golden and firm to touch.

Vegetarian option (substitute for sausage):
Sauté in a pan: 1 med. Onion, chopped, Green Pepper, chopped, approx 1/2 cup shredded carrot, 1/2 cup mushrooms chopped, 4 cloves garlic, minced, in a little olive oil. When veggies are tender, add them to the cornbread mixture.