This recipe belongs to my Mom. It is by far my favorite "Dressing" Recipe! I'm going to mix it up Wednesday, let it sit over night and then bake it Thursday around noon so it is nice and hot for lunch at one! As you know, most Dressing recipes are passed down from Mother to Daughter in almost every family. There isn't really a "Recipe" per se, for most Dressing you eat on Thanksgiving or Christmas.
I love this recipe! Most of us agree that it is better made with gluten free cornbread than the regular!!! I hope you enjoy it!!!
Gluten Free Dressing
1 Package of Bob's Red Mill Gluten Free Cornbread, cooked & crumbled.
4 Stems of Celery, Chopped
1 Small-Medium Yellow Onion, Chopped
2-3t Poultry Seasoning
2-3 Cans of Chicken Broth
1 Egg (Add the egg last, you will need to taste your mixture to make sure you are happy with the flavors before you add in the egg.)
S&P To Taste
Mix together cornbread, celery, onion, sage, & poultry seasoning. Add in two cans of chicken broth and add the third if the mixture isn't "soupy". If needed, add in the fourth can of chicken broth. Taste to make sure you are happy with the flavor and then add S&P accordingly. Beat the egg well and then add it to the mixture.
Bake in a well greased pan on 375 for 45 minutes or until center is firm and the edges start to brown.