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Corn Bread Stuffing #2 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
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)
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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