Gluten-Free Cornbread Stuffing

Husband's favorite Thanksgiving dish is stuffing.

So my task this year,

was to figure out how to make it gluten-free.

I decided to try using cornbread,

because we enjoy it's sweet flavor.

I decided to grab a recipe

from one of my favorite bloggers,

make a few adjustments,

and hope for the best.

First,

I made cornbread

using a gluten-free mix from Pamelas.

(you can find it at Fred Meyer)

Next,

I sliced the bread into squares

and toasted them in the oven at 325 for about 30 minutes

(stiring every 10 minutes)

to crisp them up.

Cornbread tends to be really moist,

so I needed to dry it out.

before

after

(toasted, yet slightly crumbled)

While the bread was crisping up,

I sauted onions and celery.

and browned some gluten-free italian sausage

When all that was done,

I combined them in a bowl with

gluten-free chicken broth and some thyme.

I used less chicken broth (1/2 cup less)

than the recipe called for

since cornbread is so moist.

The finished stuffing was delicious!

The sweetness of the cornbread

and the savory of the sausage

made for a perfect combination.

I think I will be making another batch very soon.

This didn't even last two days in our house.