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  • Scott Adams
    Scott Adams

    Corn Bread Stuffing #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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