Adapted from All Recipes
6 oz bacon
2 onions, chopped
7 stalks celery, chopped
4 cloves garlic, minced
6 C GF bread cut into 1/2" cubes
3 C GF cornbread, crumbled
1 T dried sage
1 T poultry seasoning
4 C GF chicken broth
2 C mozzarella, shredded*
1/2 C butter*
Preheat oven to 375 F and grease a 9x13 baking dish.
Cook the bacon over medium heat and remove to drain excess grease. Add the onion and celery to the pan with bacon drippings, cook until the onion softens and turns translucent. Add the garlic and cook another 3 minutes.
Crumble the bacon into the baking dish and add the onion and celery, bread, cornbread, sage, and poultry seasoning. Stir until evenly mixed. Add the mozzarella and chicken broth then stir until the broth is evenly absorbed. Dot the top with butter and cover with aluminum foil.
Bake in the preheated oven for 45 minutes then remove the foil and bake another 15 minutes or until the top is golden brown.
I made this the night before and stuck it in the refrigerator before the baking step. It turned out really well and kept my to-do list a bit smaller the day of baking.
*For a dairy free option substitute Earth Balance and Daiya. It would probably be just as delicious without the cheese if you don't have any on hand.