Gluten free dressing

Make the 2 baguettes from your favorite recipe. Let cool and cut into about half inch pieces. Leave out to dry for at least one day.

Pre heat oven to 375

In a large skillet cook both types of the sausages together.

In another skillet melt the butter with the dry spices and then add the chopped onion and celery. Cook until the onions are translucent.

In a large mixing or plastic bowl toss the bread chunks with the butter/spices/onion/celery mix. Then drain the fat from the sausage into the bread chunks and toss again.

Spread out onto a parchment lined baking sheet and bake at 375 for 12 minutes to toast and get a nice color.

Pour into a greased baking dish and add a can of chicken broth. Let sit overnight in the refrigerator. This step is needed for using GF baguettes at least from our experiments in trying to get the right texture after baking. If anyone knows a better way or a GF recipe that doesn't need these please send it to me!

Pre heat oven to 375 again

Depending on how much of the broth that got soaked up you may need to add another half can.

Cover with foil and bake for 45 minutes.

Check the sides of the baking dish to see how much if any of the broth is still in the bottom. If dry add the last half can of broth. If swimming in broth leave covered and bake for 10 minutes.

Uncover and bake for 8-10 minutes to crisp the top.

Dig in and enjoy the worlds greatest combo ever... hot bread and lots of spicy sausage!