Gluten Free Sage Cornbread Dressing
1 package gluten free cornbread mix (Make up mix ahead of time) 1 package Pamela’s Biscuit Mix (Make up 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/non flour can) in 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. 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.