Gluten-Free Southern Cornbread Dressing

1 batch of Cornbread (see above), crumbled and dried out.

5 slices Ener-g Light Tapioca Loaf, dried in a 250° F. oven for about an hour or so, then broken into small pieces. 

1 cup Onion, diced

1 cup Celery, diced

1/2 cup Butter

3/4 tsp. Poultry Seasoning (more or less, depending on your taste)

4 Eggs, beaten

1 Tbs. Baking Powder

1 tsp. Sugar

Salt and Pepper to taste

1 quart (32-oz.) Chicken Broth or Stock (I use Kitchen Basics Chicken Stock)

Preheat oven to 350° F.

  • In a large sauté pan, melt butter then add onions and celery.  Reduce heat and cook until translucent.  Add poultry seasoning to the celery and onion mixture and cook a few minutes longer to allow the flavors to blend.  Remove from heat and allow to cool a bit (so the heat does not scramble the eggs).
  • Meanwhile, in a large bowl, add crumbled cornbread and bread pieces.  Toss to blend.  Add baking powder, sugar, salt and pepper to taste.  Stir to incorporate all of the dry ingredients.
  • In a separate bowl, beat eggs with a fork or whisk.  Add to the bread mixture, stir.
  • Add the cooled sauteed vegetables with poultry seasoning to the bread mixture, stir.
  • Add chicken broth or stock.  You will want this mixture to be soupy and I do mean soupy!  If you do not add enough broth or stock, the cornbread dressing turn out like a brick.
  • Bake at 350° F. for 45 minutes or until the dressing is lightly brown on top and the middle is set.  My grandmother would always lay a few pecan halves on top of the dressing before she baked it for a pretty presentation.