2cupsdicedpeeled honey crisp apples (or your favorite apple variety)
1 1/2cupschicken broth
3eggsor 4, beaten
4cupsgluten free breadstale, cubed
Preheat your oven to 350 degrees.
Chop your onion finely and set aside in a bowl.
Chop your celery to the thickness you prefer and add to bowl with onion.
Peel and chop your apples to the size that you prefer and add to bowl with onion and celery. I like to make it easy for my kids to find the apples, but you could chop them finely too.
Add one tablespoon of olive oil to a saute pan and set to medium heat.
Measure out your sage, pepper, salt and poultry seasoning in a small bowl.
Add your onion, celery, apples and spices to your pan and cook for 10 minutes. You'll know you're finished when the onions become tender and translucent.
Transfer your vegetables and apples to a large mixing bowl.
Add your crumbled cornbread and cubed bread, and fold it together with wooden spoons until evenly combined.
Next, pour in your chicken broth and mix so that all of it has moisture.
Add 3 beaten eggs to the stuffing mix and fold until it's evenly combined. If it seems too dry, add one more beaten egg.
Transfer the stuffing into a casserole dish.
Optional: add fresh parsley to the top for color.
Bake for uncovered for 40 minutes.
The recipe works better when the gluten free bread is stale. The best way to accomplish this is to cut your bread into cubes the night before you plan to make this, and lay them on a baking sheet on your counter. They'll be perfectly crisp the next day.
You can make this with all cornbread if you prefer not to add the bread. In that instance, start with 1 cup of chicken broth to see if it's moist enough. If not, then add your next 1/2 cup.
To avoid over dry stuffing, make sure there is enough chicken broth and egg to make it all moist before it goes in the oven.