Gluten-Free Cornbread Dressing

Ingredients:
2 packages of Bob's Red Mill Gluten-Free Cornbread Mix, prepared per package directions*
1 bunch of celery, diced (including leafy parts)
1 bunch of green onions, diced
1 medium red onion, diced
4 Tablespoons Rubbed Sage
3 Tablespoons Salt
2 Tablespoons Ground Black Pepper
3 hard boiled eggs, diced
3 raw eggs
~42 oz Chicken Broth (use a 36 oz package, then add more until all is moistened)

Directions:
Prepare cornbread mix according to package directions. *Note, this can be made both dairy and soy free, but the product IS produced in a plant that also uses soy products. Once cooled, crumble in a large pan and allow to sit out overnight to stale.

The next day, preheat your oven to 400. In a large bowl, beat the three eggs together with a 36oz package of chicken broth. Sprinkle spices over stale cornbread and dump in diced vegetables and hard boiled egg. Add egg-broth mixture and stir well to combine. Add more chicken broth until all of the cornbread is saturated, but there is not excess liquid remaining.

Bake at 400 2-3 hours, until the top is toasted and the edges are deep golden brown. Serve hot and enjoy!

Other notes: This recipe was originally made with regular cornbread and has been passed down through my family for generations. With so many of my friends being gluten-intolerant (including some who we were getting together with for Christmas this year), and my suspicions that I may be as well, we decided to give this version a go. It wound up coming out even better than the original! Hope you all enjoy!