Gluten-free corn and rye bread stuffing with raisins and sausage (side dish)

Ingredients:

• 220 g gluten-free rye bread, diced
• 220 g store-bought or homemade gluten-free cornbread, diced
• 450 g raw sweet Italian sausage, casings removed
• 110g unsalted butter, plus extra for greasing
• 1 large onion, chopped
• 2 stalks celery, chopped
• 220 g fresh mushrooms, thinly sliced
• 0.5 cup chicken broth
• 0.5 cups heavy cream
• 2 large eggs, room temperature
• 0.5 cup golden raisins
• 1/4 cup fresh parsley, chopped
• 1.5 tsp cumin

Preparation:

1. Preheat the oven to 160°C (325°F) and spread the rye and cornbread cubes on two rimmed baking sheets. Bake until golden brown, 20-25 minutes. Let cool. Increase the oven temperature to 190°C (355°F).
2. Cook the sausage in a skillet over medium heat, breaking it up with a spoon, until browned, 5 minutes. Set aside.
3. Grease a 9x13-inch baking dish with butter or spray with gluten-free cooking spray. Melt the butter in a large skillet over medium heat. Add the onion, celery, and mushrooms, season with salt and pepper, and cook until the liquid has evaporated, about 10 minutes. Transfer to a large bowl.
4. Add toasted rye and cornbread cubes, browned sausage, and about 3/4 teaspoon salt and 1/4 teaspoon black pepper.
5. In a medium bowl, combine the broth, cream, eggs, raisins, parsley, and caraway seeds; pour over the bread mixture and stir to evenly distribute the ingredients and coat the bread.
6. Transfer to the prepared baking dish and bake, uncovered, until golden brown, about 30 minutes. Serve immediately.