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Bread

No-Fuss Gluten-Free Turkey Stuffing

MAKES ABOUT 12 CUPS

Use your favorite gluten-free sandwich-style bread to make the bread cubes in this tasty turkey stuffing. It can be made egg free with good results. For dairy-free stuffing, use dairy-free bread.

10 cups gluten-free bread cubes
2-3 tablespoons olive oil
2 cups chopped onion
4 stalks celery, chopped
4 apples, peeled and chopped
4 chicken-apple sausages or other sausages,
    chopped
1 cup dried cranberries
1½ cups gluten-free chicken stock
4 eggs or flax gel*
2 teaspoons poultry seasoning

1. Preheat oven to 350 degrees. Spread bread cubes on cookie sheets in a single layer and bake in oven until cubes are dry, about 15 minutes.

2. In a large skillet, heat oil and sauté onion and celery until soft. Add apples and sausages and sauté until apples are soft, about 3 minutes. Remove from heat. 

3. In a large mixing bowl, combine bread cubes, onion mixture and remaining ingredients. Mix until bread is thoroughly moistened.  

4. Place stuffing into a lightly oiled baking dish. Bake covered in a 350-degree oven for 45 minutes. Remove cover and continue baking to let stuffing brown, about 10 minutes. Alternatively, place stuffing into turkey cavity, lightly packed, and cook according to weight of the bird.

Each ½ cup serving contains 148 calories, 5g total fat, 1g saturated fat, 0g trans fat, 54mg cholesterol, 207mg sodium, 23g carbohydrate, 1g fiber, 4g protein.

To make flax gel: For each egg, combine 1 tablespoon ground flax meal with 3 tablespoons warm water. Let stand until mixture is thick, about 10 minutes. Use flax gel in place of eggs, plus an additional ½ cup chicken or vegetable broth.

Recipe by Living Without food editor Beth Hillson.

 

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