Wild Rice and Cornbread Stuffing

• 1 cup gluten-free all purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 eggs, beaten
• 1 cup milk, at room temperature
• 1 pound sweet Italian sausage, removed from casing
• 1 cup onion, diced
• 4 stalks celery, diced
• 3 cloves garlic, minced
• 1 1/2 cups cooked wild rice
• 2 tablespoons olive oil
• 1 1/2 cups chicken stock
• 8-10 sage leaves, finely chopped
• Salt and pepper, to taste

1. Preheat oven to 400F.
2. Combine dry ingredients in a large bowl.
3. Grease your baking pan using 1 tablespoon of the butter and place in preheated oven.
4. Whisk 3 tablespoons butter, eggs and milk together in a large bowl, then add wet ingredients to dry ingredients and whisk until fully combined.
5. Remove heated baking dish from oven and pour batter in evenly.
6. Return dish to oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow to cool completely, then cut into 1-inch cubes and leave out on a baking pan overnight to harden.

flour, cornmeal, sugar, baking powder, salt, eggs, milk, italian sausage, onion, stalks celery, garlic, rice, olive oil, chicken stock, sage, salt

Taken from www.foodrepublic.com/recipes/wild-rice-and-cornbread-stuffing-recipe/ (may not work)