This recipe comes to us from Renee Henrikson.

3 cups cooled, and crumbled cornbread, 8-10 slices white gluten-free bread, broken into small pieces (You could start with 6 pieces, since gluten-free bread will soak up the liquids so fast)
1 stick margarine
5 eggs
½ large onion, chopped
½ teaspoon pepper
1 teaspoon powdered sage
Salt to taste
Add broth from turkey ( I used a 16 oz. can of chicken or turkey broth)
Mix well.

You may have to add water too. It needs to be quite juicy or it will be dry.

Bake uncovered about 25-30 minutes at 350F, or until browned.

Last year I tried dressing in the crock pot and it was really good – I was short on oven space and read about using the crock pot. Butter or oil the sides - put in stuffing and bake on high for 1 hour then reduce to low for 4-5 hours. Watch it the last hour or so as it gets really crispy on sides and bottom.

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