The Smiling Heart

This recipe comes out very moist! I LOVE this recipe! It is a bit of work but it is so worth it!

I list the brand names I use to make this recipe gluten free but please keep in mind that you absolutely MUST read all ingredients on all items priot to ingesting them. Food manufacturers will change recipes in a heartbeat to go with the ingredient that is cheapest at the moment so please use my suggestions as guidelines only. Enjoy and Happy Eating!

GLUTEN FREE SOUTHERN CORNBREAD STUFFING

Prep Time:
30 min
Cook Time:
1 hr 20 min
Level: Easy
Serves: 6 to 8 servings

Cornbread, recipe follows (or I use Gluten Free Pantry Yankee Cornbread if I don’t want to make it myself)
7 slices oven-dried bread (I use Bread from Anna, Original )
1 sleeve saltine crackers (I use Schar Table Crackers – 2 sleeves ) there are 3 sleeves per package
8 tablespoons butter (I use Land O’ Lakes butter)
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock (I use Kitchen Basics or Emeril)
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (fresh is the best!)
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.
Crumble the cornbread, bread slices and crackers.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.