This dressing is beyond delicious! It takes a little planning ahead of time, but don’t be scared off because of that. It’s so worth it! No one will know it is gluten-free and everyone will comment on how delicious it is. I grew up on stuffing and it was so moist. Relocating to the South years ago is when I began to enjoy dressing. But it needs to be moist! And this one is. Make your cornbread and biscuits ahead of time. To help with time constraints, I make the cornbread a week ahead of time and stick it in the freezer. Take out the day before to thaw and make the biscuits the day before.
Gluten-Free Sage Cornbread Dressing
- 1 package gluten-free cornbread mix (Makeup mix ahead of time)
- 1 package Pamela’s Biscuit Mix (Makeup mix ahead of time) use 3-4 biscuits
- 1 1/2 cups gluten-free chicken stock
- 2 eggs, slightly beaten
- 2 eggs, hard-boiled and cut into bite-size pieces
- 1 cup butter, melted (use 2 Tbsp, to begin with)
- 1 cup celery, chopped
- 1 cup sweet onion, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 1/2 Tbsp sage
Spray PAM (gluten-free/nonflour can) in an 8×8 baking pan. Preheat oven to 350 degrees. Melt 2 Tbsp butter over medium heat and sauté celery and onion until soft. In a large bowl, crumble cornbread and biscuits. Add chicken stock, remaining melted butter, sautéed veggies, and beaten eggs. Mix together. Add hard-boiled eggs, salt, pepper, and sage. The mixture should look soupy, but that’s good because you want it to be very moist after cooking. Pour mixture into baking pan. Cook for about 40-45 minutes or until golden brown and set.