Gluten-Free Thanksgiving: Southern-Style Cornbread Stuffing

1. To make cornbread: Preheat oven to 375 degrees F. Grease two 9-inch pans.
2. Pour cornbread mix in a bowl. In a separate bowl, whisk together milk, oil (or butter), and egg. Pour liquid over cornbread mix, and lightly stir until just combined. Overstirring can lead to gumminess.
3. Pour mixture in a greased pan, and bake for 25 minutes, or until fork comes out clean. Let cornbread completely cool.
4. To make dressing: Heat oven to 400 degrees F. In a sauté pan, add one tablespoon oil or butter, and sauté onion for 5-7 minutes, or until tender and translucent. Add poultry seasoning, fine herb seasoning, curry, sage, and cayenne pepper. Cook for one minute. Add celery, bell pepper, and carrot and sauté for an additional 5-7 minutes, or until tender.
5. In a metal bowl, crumble cooked cornbread by hand, and add sautéed vegetables. Slowly pour in chicken broth, and stir until mixture is moist, but moldable. Salt and pepper to taste. Press mixture into the second greased pan, and bake for 45 minutes, or until the top is golden brown and dressing releases from the sides of the pan.

Serves 8.

Nutritional Source: CalorieCount