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Pork and Potato Stuffing (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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
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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