Ingredients

• 1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed
• 1/2 pound store-bought or homemade gluten-free cornbread, cubed
• 1 pound sweet Italian sausage meat, casings discarded
• 1/2 cup (1 stick) unsalted butter, plus additional for greasing
• 1 large onion, chopped
• 2 stalks celery, chopped
• 8 ounces fresh mushrooms, sliced
• Salt and pepper
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 large eggs, at room temperature
• 1/2 cup golden raisins
• 1/4 cup fresh parsley, chopped
• 1 1/2 teaspoons caraway seeds

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Instructions

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