"I can't believe how delicious and flavorful this cornbread stuffing was considering how easy it was to prepare! I made it for Thanksgiving and everyone gobbled it up. I will be making this one every year from now on!" - Erin
Heat the oven to 350F. Grease or line a baking dish with parchment paper. Add the gluten free cornbread pieces, then pour over the onion-stock-egg mixture. Add the cooked sausage, cranberries, and pecans.
The parts of the recipe can be made up to 3 days in advance, then assembled and baked the day of (this is my preferred method). For this option, prepare the cornbread, as well as the sausage-vegetable mixture up to 3 days in advance.