Stuffing (GFCF)

 1/3 cup margarine (melted)
 1/4 cup finely chopped onion
 1/4 cup chopped celery
 1/2 can gluten and casein free chicken broth
  1 tsp pepper
  1/2 tsp salt
  1/4-1/2 tsp ground sage
  1/4-1/2 tsp poultry seasoning
  2 eggs, beaten (or Ener-G egg replacer)
  4 cups gluten and casein free bread (cubed) 
(I make a loaf using Pamela's Bread Mix, cut into cubes and put in the oven on the lowest setting for about 2 hours to dry)

 1.  Preheat oven to 325 degrees.
  2.  Saute onion and celery in the margarine until softened.
  2,  Mix all ingredients thoroughly together in large mixing bowl.
  3.  Pour into greased casserole dish and cover.
  4.  Bake for 35-45 minutes.
  5.  Remove cover and bake for additional 5-10 minutes to brown.
  6.  Serve while hot.

* You can adapt this recipe with any vegetables that you like, such as mushrooms, chestnuts, etc.  This recipe can be doubled, tripled, or made in any amount.

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This site was last updated 11/10/07