Gluten-Free Cornbread Stuffing

For the Cornbread
Follow this recipe for gluten-free Classic Cornbread recipe or this Cheesy Cornbread Skillet dish
For either recipe, pour the batter into a 9″ x 9″ greased baking dish
Bake according to recipe instructions
Ideally, allow the cornbread to sit for 2-3 days before making the stuffing
Once it’s time to make the stuffing, use a bread knife to slice the cornbread into bite-size cubes

For the Stuffing
Add the diced bacon to a pan and cook over medium-heat for roughly five minutes, stirring occasionally to prevent the bacon from burning
Remove the bacon bits and place on a paper towel lined plate
Add the diced onion and celery to the pan. Allow to cook in the bacon grease over medium-low heat for five minutes until the onion is translucent.
After five minutes, add the chicken sausage
Season with the dried rosemary, pepper, and salt
Use a spatula to break up the sausage
Cook for roughly seven minutes over medium-low heat until the sausage has lightly browned
Remove from heat, add the bacon back to the pan and stir to combine
Once the sausage mixture has reached room temperature, add it to a large bowl with the cornbread
Pour the chicken broth over the cornbread stuffing and add the sage leaves
Use a spatula to fold in the stuffing, making sure every piece of cornbread is slightly damp from the chicken broth. Add a half cup of chicken broth if need be.
Preheat the oven to 350 degrees Fahrenheit and grease a 9″ x 13″ baking dish
Add the cornbread stuffing to the greased baking dish and cover with foil
Bake for 35 minutes covered, then broil on high for two minutes uncovered
Allow to cool for 10 minutes, then serve and enjoy!