Gluten-Free Cornbread and Sausage Stuffing

Heat the oven to 375°F. Heat the oil in a large skillet over medium-high and cook the sausage with 1 Tbsp rubbed sage, breaking it up, until browned, 8 to 10 minutes. Transfer to a plate and reserve the skillet.

Butter a 9-by-13-inch baking dish. Divide the cornbread cubes between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

Wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 tsp salt, and ¼ tsp pepper and cook, stirring, until very tender and beginning to brown, 10 to 12 minutes. Add the cranberries and wine and cook until evaporated, 2 to 4 minutes; transfer to a bowl and cool 10 minutes.

Add the broth, eggs, sausage, parsley, and ½ tsp salt and toss. Layer the dried cornbread and sausage-vegetable mixture in the dish (don't toss together, or the cornbread breaks down), ending with bread.

Cover with buttered foil and bake 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.