Gluten-Free Cornbread Dressing Equipment Large non-stick skillet 913 baking dish Ingredients 10 tbsp butter divided 1 large Vidalia onion finely chopped 1 cup celery finely diced 7 cups cooked gluten-free cornbread 3 slices gluten-free sandwich bread torn into small pieces 3 cups chicken broth and a little extra, if needed 10.5 oz can cream of chicken soup *I use the organic GF Pacific Foods brand 3 large eggs beaten 2 tbsp dried sage I also love using a blend of fresh and dried sage (2 tbsp fresh and 1 tbsp dried) 1 tbsp dried parsley 1 tsp dried thyme 1 tsp dried rosemary tsp salt 1 tsp black pepper Instructions Preheat oven to 375 degrees
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A little Dijon mustard adds flavor and helps to emulsify the dressing which makes it a little creamy
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