- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- Corn Bread Stuffing #2 (Gluten-Free)
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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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.
As always, Celiac.com welcomes your comments (see below).