1 8x8 pan gluten-free cornbread
5 bread rolls or 2 slices of gluten-free bread toasted (Udi's)
1 /2 stick butter or 1/4 olive oil
1 cup celery chopped
1/2 onion or whole onion if small, chopped
2 TBSP sage (McCormick)
2 tsp thyme (McCormick)
1 tsp salt (kosher)
pepper to taste (McCormick)
2 1/2 cups or more of Chicken broth (Pacific-low sodium)
Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened
Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread & seasonings. Pour the celery/onion mixture over cornbread, until well combined. Taste, add more seasoning just a tad at a time, til just right.
Lightly beat eggs and mix in thoroughly. Add chicken broth a little at a time until moistened to desired consistency.
Pour into prepared baking pan and refrigerate, if not cooking right away.
Bake at 350 degrees (F) the next day 30-minutes, or until bubbly.
*Around 15 minutes into baking, check the dressing...if it's dry, add more broth.