Alternative recipe for stuffing

My mother makes stuffing with white bread. My mother-in-law makes it with a mixture of white bread and stuffing mix. JFG used to refuse to let me experiment with stuffing recipes -- once I made stuffing with dried cranberries that was great, and I had to eat it all by myself. This Thanksgiving, our first with celiac, all bets are off. Jesse won't even consider some of the gluten-free white bread alternatives, like rice flour or flax or tapioca flour breads, but he really likes Bob's Red Mill cornbread mix. It actually tastes like glutenized cornbread (which is amazing because I think the rest of Bob's Red Mill mixes taste like garbanzo beans, even the brownies. That's a nasty shock, let me tell you).

So, we're going to make cornbread-bacon stuffing. It seems to me that, since the average American eats 3,000 calories at Thanksgiving dinner, an extra six ounces of pork fat won't kill you any faster.

Here are some of the recipes I'm considering:

Herb and Bacon Cornbread Stuffing

Apple and Bacon Cornbread Stuffing (using gluten-free cornbread, of course)

Cornbread and Proscuitto Stuffing

I thought about a Rachel Ray recipe, but her face on the website just makes me slightly nauseous, like staring into fun-house lights.

For pie, we'll just make regular pie with a gluten-free crust (I like Pamela's Gluten-Free pie crust mix, although you need to add a little extra sugar) but for the courageous, gluten-free girl's pie crust is pretty good. Just cut the amount of apple cider vinegar you use to keep it from tasting really apple-y.

I'd also like to try two recipes I saw in Cooking Light (a magazine that is not always celiac-friendly):

Pumpkin Flan

Vanilla Bourbon Pumpkin Tart

But JFG wants pumpkin pie and, even for a pie-lover like him, three pies might be too much.