Corn Bread Biscuit Stuffing, Gluten Free
Gluten free corn bread sausage sage biscuit stuffing, made from cornbread biscuits.
Corn Bread Sage Biscuits
see separate recipe below
loose Italian sausage
dried sage or 3 tablespoons fresh sage
Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
Allow to cool.
Crumble and cook sausage in a medium frying pan. Drain. Set aside.
Melt butter in a dutch oven or frying pan.
Add onions, celery and cook until softened.
Beat eggs and add to bread. Mix.
Add sausage into bread.
Add bread stuffing in dutch oven or frying pan with celery and onions.
Heat broth, but allow to cool to warm.
Season with salt and pepper to taste.
Refrigerate overnight or for several hours, if you have time.
Take out an hour in advance before baking or add more baking time.
Put into a baking dish or 10 inch cast iron frying pan.
Bake for 25-35 minutes at 375.
Notes: Prep time means active prep time.