Gluten-free Sausage Cranberry Stuffing




  1. Preheat oven to 350.
  2. Chop cranberries and garlic.
  3. Saute bacon, onions, and garlic until just cooked through.
  4. Add sausage and cranberries.
  5. Cook until done.
  6. Transfer to 13 x 9 baking dish and make an even layer.
  7. Put cornbread mix in pan.
  8. Mix together both and eggs.
  9. Pour over cornbread mix and let set for 1 minute.
  10. Mix together until liquid is absorbed.
  11. Pour into baking dish and mix together with sausage and cranberry mixture.
  12. Pack stuffing down.
  13. Cover with foil.
  14. Bake in oven for 25 minutes.
  15. Take foil off and bake 10-15 minutes longer, or until stuffing reaches 165 degrees.