This is quite tasty! MY FAMILY ALWAYS WANTS SOME OF THIS EVEN THOUGH I COOK IT FOR ME TO BE GLUTEN FREE--THEY ALL LOVE IT! Use the cornbread in the post below ( http://nannykimsrecipes.blogspot.com/2008/11/gfdairy-free-cornbread-moist.html ) or http://nannykimsrecipes.blogspot.com/2012/11/pan-cornbread-gluten-free-too.html to make this stuffing. You can cut up some of the cornbread into 1 inch squares or smaller and heat in a warm oven to dry out for the cubes. However if I cook the cornbread in a 12 inch skillet they come out quite nicely for bread cubes.
2 cups of cornbread cubes (made from the gluten free cornbread or whatever one you desire)
4 Tab. of butter (you don't have to use butter but it makes the dressing flavorful and moist) or I believe I have used some chicken broth as a substitution--eye balling the moisture
2 ribs of celery thinly chopped
1/2 tsp dried rubbed poultry seasoning (I like using a bit more)
1/2 small onion chopped
1/2 cup dried cranberries (I like a bit more)
1 medium chopped apple--no peel (ie Macintosh--or whatever)
Salt if desired.
chicken broth to have on hand--if you think it looks a little dry you can add some to the mix near the end of cooking timeSaute the celery, onion, apple , and cranberries till onions and celery are tender. Add the seasoning and mix with the cornbread cubes. Place in a covered casserole dish and bake at 275 for 30 minutes (or until nice and warm)
Ps. I usually cut the cornbread in cubes and dry them in the oven before making the stuffing if the cornbread is too moist.