Chicken and Cornbread Dressing (or Stuffing)

This recipe was the second-place winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Caron Hoffman

Gluten-Free Chicken and Cornbread Dressing (or Stuffing) by Caron

Ingredients:

Yields 2 large aluminum baking pans. This recipe can be halved to feed fewer people, but the recipe as listed will feed up to 10 people.

• 2 pans of gluten-free cornbread (I make my own; Beyond Celiac has a recipe here)
• 1/2 dozen boiled eggs
• 1 large onion (I use sweet yellow)
• 1 whole chicken, boiled and deboned
• 1 can gluten-free chicken broth or broth from your boiled chicken
• 1 can evaporated milk
• 1 can gluten-free cream of chicken soup
• 1 Tbsp celery salt (or you can use 3 stalks)
• Salt and pepper to taste
• 1/2 stick butter
• Sage to taste (I like a lot)

Directions:

1. Mix all ingredients except the butter.
2. Spoon the mixture into large baking pans.
3. Cut up the butter and spread over the top of the mixtures.
4. Bake in an oven at 350°F for 30–45 minutes (ovens vary).