A Southern Cornbread Dressing recipe that is made from gluten-free cornbread, bell peppers, onions, celery, andouille sausage, and full of soul food spices.
With remaining sausage grease, add 2 tablespoons olive oil, bell pepper, onion, celery, ½ teaspoon salt and ¼ teaspoon pepper. Saute vegetables for 8-10 minutes over medium heat, or until onions begin to brown.
Add crushed garlic and continue cooking for 2 minutes.
While vegetables are cooking, combine 1 ½ teaspoons salt, ¾ teaspoon pepper, chili powder, garlic powder, cayenne pepper, paprika, sage, and basil in a small bowl and whisk until well incorporated.*
Pour 3 - 3 ½ cups of chicken broth into cornbread mixture. (This may seem like a lot at first, but remember, you will be baking this and a lot of the moisture will evaporate.)
Bake uncovered for 30-35 minutes, or until the top begins to get crispy. Add more chicken broth as needed.
Let sit for 10 minutes before serving. Top with finely chopped parsley and enjoy!
*You can also use 2 ½ - 3 teaspoons of Tony Chacere’s seasoning. (This is not certified gluten-free.)