First, prepare gluten-free basic cornbread.
Preheat oven to 325.
In a medium sauté pan over medium heat, melt butter. Add onion and celery and cook until onion is translucent, about 5 minutes. Add sage, thyme, all-purpose or poultry seasoning blend, garlic, salt and pepper. Stir well to combine and continue to cook until veggies are soft and wilted, about 5 more minutes. Set aside to cool slightly.
In a large glass bowl, add crumbled cornbread and gluten-free bread, about equal parts of each. This was about 8 slices of bread for us, but could vary slightly based upon what bread you are using. Gluten-free bread should be slightly dry, so if it’s very moist, leave it out, uncovered for a few hours.
Add veggie/herb mix and stir to combine. Add chicken broth slowly, starting with 1-2 cups and then adding a little at a time until a slightly soupy consistency is reached. You want it slushy, not with standing liquid. If there is not enough liquid, the finished dressing will be dry; if there is too much liquid, it will be mushy. So aim for slightly soupy and you’ll be set.
Add a dash (or two) of cayenne. Taste and adjust seasonings as needed. Add eggs and mix well.
Pour into a buttered 9×13 casserole dish, and bake, covered with foil, for about 40 minutes. Remove foil and continue to bake, uncovered for another 15-20 minutes, or until top is golden brown and a butter knife comes out clean when inserted in the middle of the dressing.
Remove from oven and let rest for a few minutes before serving.
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