"I realize I am rating my recipe also! This was my first "almost" gluten free cornbread dressing.
Dressing has always been a mystery to me. So I read this recipe very carefully.
- I used half a box of jiffy, ~ a cup of corn meal cornbread, plus gluten free toast (4 pieces).
- I used 2% milk in place of the cream,
- I added boiled gizzards, mush""

"I made a gluten free version. No bacon on hand and didn't want to send back out after so many trips to the grocer already.
- I used gluten free noodles. They are firm, which makes them perfect for oven baked mac and cheese.
- I added Velvetta cheese to my chedder for creaminess and topped it off with cheddar and parmesan. I was cooking my first""

"I had two guidelines, low sodium and gluten free. When I compared it with another brine recipe, I concluded that I could cut the salt in half, at least and I added ~ a cup of orange juice for extra flavor. I used regular ginger, no berries.
Our oven is very hot, and was off scale and smoking, so I turned it down to 350 which read 500 on the therm""