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tiffjake

Just Ate Gluten Free Stuffing!

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I just had gluten free stuffing and wantded to share my recipie with you incase you are still looking for one. ( Serves 2, maybe 3 if you don't eat a lot!)

1/2 loaf of gluten free bread ( I used the Brown Rice bread sweetened with fruit juice, by Food for life)

1 stick of butter

1/4 cup of fresh chopped parsley

1/8 cup sage

1 tsp poultry seasoning

salt to taste ( I used about 4 shakes)

pepper to taste (same as above)

1/2 can of Swanson (Gluten free) chicken broth

Crumble bread by hand onto cookie sheet (all peices about nickle size)

Toast in oven for about 20 min (or longer as needed with your bread) on 250, until crouton crunchy-ness

Then, while the croutons are cooling, melt butter in small pot over medium heat. When melted, add in parsly, sage, seasoning, salt, and petter, and let simmer for a few minutes, continuing to stir so the butter dosen't burn. Allow to simmer for about 5 minutes, then add 1/2 cup of chicken broth. Stir well, mixing all together

Then pour the croutons into the pot with the liquids and spoon the liquid around and over the bread. Mix well and then set into an oven safe dish. Allow to sit for about 30 minutes (so the juices and soak up) and then put back in the oven for about 10 min just to warm up and soften the bread a little. Ready to eat! I just had this for an early thanksgiving dinner and it was just like the real think! I couldn't tell the difference!

By the way, you can add celery and other stuff if you want, but I am a picky eater and didn't want any of that stuff. I wanted something like stove-top stuffing, and this is the closest that I think I could have ever gotten!!!!!!

Have a great thinks giving!!

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I do a similar dish, but I add Carrots, Celery and Onions to the sauce and let them get tender, then add the stock and herbs, simmer, then add browned jimmy dean sausage, the add the bread (adding chicken stock as needed)

Sounds great though!!!

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Thanks for posting the recipe. I was just sitting here stressing about stuffing for tomorrow. Last year's was adapted to my mom's recipe and it didn't taste like hers, that's for sure. :unsure: Did you combine cornbread with the bread or use straight bread? I just want to clarify because my mom's recipe is half and half.

Edited by nogluten!

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Guest nini

cornbread adds a denser texture and heartier flavor to traditional stuffing. Use this for stuffing pork chops, game hens, chickens or the annual Thanksgiving turkey.

3 tablespoons butter

1 cup finely chopped organic celery

1/4 cup chopped onion

3 cups soft gluten free bread crumbs

3 cups crumbled cornbread (The Gluten Free Pantry's Yankee Cornbread is perfect.. follow directions on bag to make)

3 cups chicken broth or vegetable broth 1 organic apple cut up into very small pieces

2 large eggs (or gluten-free egg substitute)

1 teaspoon poultry seasoning (Gluten Free Pantry brand)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground sage

1.Preheat oven to 350°F.

2.Heat butter in a skillet over medium-high heat. Add celery and onion; cook, stirring, until tender, about 5 minutes. Remove from heat.

3.Combine celery mixture with bread crumbs and cornbread; mix well. Add broth, apple, eggs, poultry seasoning, salt, pepper and sage; mix well. Spoon into a 13x9-inch baking dish. Bake until light brown and crisp around the edges, about 20 minutes. Or stuff it into a turkey or chicken for roasting.

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Thanks for posting the recipe. I was just sitting here stressing about stuffing for tomorrow. Last year's was adapted to my mom's recipe and it didn't taste like hers, that's for sure. :unsure: Did you combine cornbread with the bread or use straight bread? I just want to clarify because my mom's recipe is half and half.

I used just the bread from the company, food for life, and this is my first try, so I am not sure if I want to try with cornbread, because I really liked this one! But hey! Go ahead and try something different! But to clarify, mine was just the Brown Rice bread from Food for Life.

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