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Alexandra  Rosenberg

Thanksgiving Stuffing

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My Mom loves stuffing and makes it often-ish from a recipe she used to use before gluten-free. She uses Kinnikinnick sandwhich bread.

3 tablespoons of onion.

1 1/2 cups celery.

Cook in butter on the stove.

After they are cooked add salt, pepper, 1/2 teaspoon each of poultry seasoning and ground sage, and then enough water or chicken broth in order to moisten the bread.

Cut up 7 slices of bread into cubes and put them in a bowl.

Pour the mixture over it and add more broth/water if you need to.

She says cook it for about half an hour just watching it to turn brown at 350 degrees F or stuff your animal.

It's enough stuffing for a 4-5 pound chicken and can be doubled for a 10 pound turkey.

We hope this helps!

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I make stuffing the way I always have, with the exception of the bread, of course.

I bake a loaf of The Gluten Free Pantry French Bread, slice it and freeze half for later use. The remaining half, I cut into cubes and toast in the oven (350 for about 30 minutes) until hard. When they're hot, I sprinkle them liberally with poultry seasonning. Let cool and either store in an airtight container, or use right away to make stuffing.

They hold their shape pretty well, and the stuffing tastes delicious. :)

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I purchased Gluten-Free pantry's cornbread mix, made that and then found a recipe that uses cornbread - plenty of choices online for that.

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Yeah, I do cornbread stuffing, too. I make cornbread based on Pamela's Ultimate Baking & Pancake Mix cornbread recipe (often on the back of the bag, or else on their website at www.pamelasproducts.com ), then make Tyler Florence's carmelized onion & cornbread stuffing http://www.foodnetwork.com/food/recipes/re...tml?rsrc=search

I increase the stock closer to a 1/3 cup, and I also add a little bit of poultry seasoning mix along with the fresh sage leaves. It tastes great with turkey & gluten free gravy (I use cornstarch to thicken it and add a dollop of cream to a mix of the turkey drippings, a little bit of carmelized onion, and turkey or chicken stock).

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I use the recipe I used to use pre-gluten-free with gluten-free bread cubes. I save all my failed attempts at bread baking to make into bread cubes. So if you want the same stuffing you always have (which is usually the case since most want to have Thanksgiving food the way it's always been) this is a great option.

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I was just thinking about thanksgiving and realized how much i would miss my favorite thanksgiving food-stuffing. Does anyone know a good stuffing recipe?

I just love people who think about Thanksgiving in August. :)

Last year's gluten-free stuffing was a bit pebbly. I'm going to have to do a couple of trials before the big day.

Thanks for bringing the subject up! I'll post if I find anything good...

Margaret

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