Prepare the gluten free cornbread. I prepared two boxes of ALDI LiveGFree Gluten Free Cornbread mix according to the package directions, which resulted in two 8 inch x 8 inch pans of gluten free cornbread.

Preheat the oven to 350°F.

Slice the gluten free bread into cubes.

Place in an even layer on one or two baking sheets and place in the oven for 8-10 minutes, remove from the oven and set aside.

Place a large pot on the stove over medium heat, add the butter.

Once the butter has melted, add the sweet potatoes, celery and onion.

Saute 4-5 minutes, then add the garlic, sage, thyme, salt and pepper, saute 1-2 minutes, then pour 1 cup of the chicken or vegetable broth into the pot.

Bring to a boil and cook until the sweet potatoes are almost tender, 6-8 minutes.

Slice the cornbread into cubes.

Add to the vegetables with the toasted bread cubes.

Add the eggs and remaining chicken or vegetable broth.

Toss together and transfer to a roasting pan.

Place in the oven and bake for 45 – 55 minutes.