Gluten-Free Cornbread Stuffing - cooking recipe

Ingredients

1 loaf cornbread, -crumbled and stale
1 (15 ounce) can breadcrumbs
2 (16 ounce) packages bacon, sliced into 1-inch raw pieces and sauteed (reserve fat or grease)
1 cup onion, diced and sauteed
1 cup carrot, diced and sauteed
1 cup celery, diced and sauteed
1 (32 ounce) box chicken stock or (32 ounce) box bouillon
1 (12 ounce) bag cranberries
Seasoning Suggestions
salt
pepper
poultry seasoning
basil
rosemary
fennel
Optional
6 ounces walnuts (chopped or whole)
3/4 cup pine nuts
2 cups cilantro, finely diced
1/4 cup honey

Preparation

1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it's rehydrated with chicken stock.
DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
Preheat oven to 350 degrees.
Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
Add optional ingredients to cornbread mixture.
Season to taste.
Mix cornbread mixture thoroughly.
Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.