Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Dressing / Stuffing (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Oliver.



    Celiac.com Sponsor (A12):




    ½ cup gluten-free margarine
    2 cups onion, chopped
    2 cups celery, chopped
    ¼ cup parsley, fresh, chopped
    8 oz. mushrooms, chopped
    11-13 cups dried out gluten-free bread cubes
    1-2 tablespoons poultry seasoning
    1-1 ½ teaspoons salt
    1-2 teaspoons thyme
    ½ tsp black pepper
    1-2 teaspoons sage, ground
    3-4 cups chicken broth
    2-4 cups chicken cooked, diced
    2 eggs, beaten
    1 teaspoons baking powder

    Melt margarine in a skillet and sauté onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuffing mixture in a greased 9 x 13 baking pan and cover with foil. Bake at 350F for 30 minutes, remove foil and continue baking for another 15 to 20 minutes.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    This recipe comes to us from Margaret M. Hvatum. It serves 8 - 10 people. Ingredients:
    1 box red quinoa
    3 tablespoons good olive oil
    1 yellow pepper
    1 large onion
    3 cloves garlic, smashed through garlic press
    8 ounce package mushrooms, washed and sliced
    1 bunch broccoli rabe, washed and chopped
    Directions:
    Start by preparing 1 box of Red quinoa...

    Jefferson Adams
    Red beans and rice is like the Old Faithful of southern cooking. Ever reliable and regularly featured on dinner tables across the south.
    Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated...

    Jefferson Adams
    Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns...

    Jefferson Adams
    Celiac.com 04/02/2015 - A good pot roast is a thing of beauty that will delight most any eater, and provide a generous amount of leftovers for days to come.
    This recipe delivers a slow-cook pot roast that is as effortless to make as it is tender and delicious to eat.
    Ingredients:
    5-6 pound pot roast 2½ cups gluten-free condensed cream of mushroom soup 1 ounce gluten-...

  • Forum Discussions

    Yup, and I expect most of those reactions happen because the makeup/lip balm..ect ends up in their mouth in inadvertently and then into the GI tract. 
    Celiac disease is very clearly defined and is triggered by the gliadin molecule leaking into the lining of the small intestine. It then causes an inflammatory reaction that then causes a multitude of secondary issues. That said, many...
    It's good to hear things are more or less under control now. Sounds like quite a medical ordeal you have been through and a long winding rode. Thanks for sharing. So many more medical problems are autoimmune based than most people realize...