Gluten-Free Raisin-Rye Cornbread Sausage Stuffing

Directions

1. 1
   Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets.
2. 2
   Bake until golden and toasted, 20 to 25 minutes.
3. 3
   Let cool.
4. 4
   Lower the oven to 375 degrees F.
5. 5
   Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes.
6. 6
   Set aside.
7. 7
   Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray.
8. 8
   In a large skillet, melt the butter over medium heat.
9. 9
   Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes.
10. 10
    Transfer to a large bowl.
11. 11
    Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
12. 12
    In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat.
13. 13
    Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes.
14. 14
    Serve immediately.