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    Scott Adams

    Pork and Potato Stuffing (Gluten-Free)

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

    This recipe comes to us from Dick LeTourneau.

    1 pound lean ground beef
    1 pound lean ground pork (you can also add ground veal if you wish)
    2 minced onions
    3 minced garlic cloves
    Approximately 1 cup of gluten-free chicken broth
    1 teaspoon gluten-free chicken granules
    1 teaspoon gluten-free dry beef bouillon
    1 ½ teaspoon paprika
    1 Tablespoon dry parsley
    1 teaspoon black pepper
    1 teaspoon salt
    1 ½ mixed fines herbs
    ¼ teaspoon ground clove



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    Approximately 4-5 potatoes, boiled or baked, and mashed. Brown the meat with the onions and garlic, add all the other ingredients except the potatoes. Let simmer about one hour and add the potatoes.

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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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