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  • Scott Adams
    Scott Adams

    Dressing / Stuffing (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Oliver.

    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.


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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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