Make your Gluten Free Cornbread One or Two days ahead. It needs to dry out. I bought mine at Aldi and saved money over the health food stores.
5 Slices of Gluten Free Bread. Dry it in the oven at about 250degrees for an hour.
1 Cup Onion
1Cup of diced celery.
1/2 Cup of butter (real, not margarine)
3/4 tsp. poultry seasoning
3/4 tsp. rubbed sage
4 Eggs, beaten
1 tsp. baking powder
Salt & Pepper to taste
1 quart of chicken broth (32oz) or Cambells cream of mushroom soup
Pre-heat your oven to 350F
In a sauce pan melt the butter, onions and celery mixture. Sautee them until they are translucent. Let them cool.Add some sage and poultry seasoning.
In a large bowl crumble bread and cornbread mixture. Add the baking powder, salt&pepper and a little more sage and poultry seasoning to taste.
beat your 4eggs and add to bread mixture
add the cooled onion&celery mix
add the chicken broth and or soup to your bread mix. You really want this mix to be kind of wet and soupy otherwise your dressing will be dry and terrible.
Bake at 350F for 45minutes to an hour. Until the top is lightly brown. Add pecans to the top for decoration and crunch.
