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Stuffing Recipe

Yvonne (Vonnie) Mostat, RN


BABA\S STUFFING RECIPE~ Every family member uses this recipe

2 pounds of gluten free sausage meat (The

kind you find in the meat department and ae

rolled into "chubs"

2 Medium onions, shopped fine

1 Cup finely chopped gluten free bread crumbs

Brown sausage meat in a covered frying pan, 

 chop up the meat into small pieces and brown

Cook until celery and onions are clear

Cook up 2 Cups of rice (If you do not like rice,

reduce to one Cup, but it is so good the family

eat it cold from the fridge

Add the gluten-free bread crumbs and rice to the sausage 

meat mixture.

Season with pinch of salt, and 1/4 tsp. poultry seasoning.

After washing the bird out thoroughly insert half of the 

mixture into the body cavity, leave other half of stuffing

in a heat proof casserole dish. When bird is browned 

and ready to be served ADD that second portion of

stuffing to the first portion, You will find this makes a

moister stuffing. Can refrigerate up to 5 days at least




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