Delicious and gluten free, nut-free, soy-free, & refined sugar free!
Ingredients:
- Bob’s Red Mill Gluten Free Cornbread Mix (available at Sprouts and Kroger)
- 1 lb country style sausage
- 12 tablespoons unsalted butter
- 1 medium celery bunch,chopped
- 1 medium yellow onion, chopped
- 3 small leeks cleaned and sliced
- 2 large eggs, lightly beaten
- 1.5 tablespoons poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1-2 cups chicken stock
Preparation:
Prepare the cornbread the night before making the dressing. Cut into 1 inch cubes, place on a sheet pan and lit sit uncovered overnight to dry out.
Cook the sausage in a large skillet over medium heat until fully cooked and crumbled. Drain off the fat and add 8 tablespoons butter. Add the chopped celery, onions, and leeks. Cook stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
Place the cubed cornbread into a large bowl and add the sausage mixture, butter and all! Then add eggs, poultry seasoning, salt, and pepper. Mix well. Add enough chicken stock to moisten well, but do not make it too mushy. The amount of stock you need depends on the dryness of the cornbread. Put the dressing into a large buttered casserole dish. Pour a little stock over the top of the dressing and dot the top with the remaining butter cut into small pieces. Cook the dressing for 30 minutes at 350F. The perfect time to cook the dressing is when your turkey comes out of the oven and needs a 30 minute rest!
Modified from a Simply Gluten Free Magazine Recipe
