bread and vegetable broth, this stuffing is also Vegan, dairy free, egg free, soy free, tree nut
free and peanut free.
That familiar smell of sage brings back memories. I get really excited for the Holidays. I
absolutely love getting together with family and sharing a special meal with dishes and treats
I’m enjoying all my time I possibly can with them. It’s been fun cooking a taking care of
everyone under one roof.
is the same way. It was hilarious and yet a little painful, watching them decide where to eat.
Mom: Where do you want to eat?
Dad: Oh, anywhere is fine with me. Pizza sounds good.
Dab: I don’t want pizza, it’s too much sodium.
Mom: Ok, where do you want to eat then?
Dab: Anywhere, just not pizza. Dad, do you want steak?
Dad: No, that’s too expensive.
wants without actually saying it? The funniest part of the whole thing was they left without
making a decision because it was already after 1pm and most restaurants are done
prepared in advance. If you follow me on Facebook, you’ll remember I’ve been asking for a
wishlish of allergy friendly Holiday dishes. Stuffing was voted on a lot and so were gluten
free garlic buns. The buns are ready and will arrive hot first thing Monday of next week. Until
then enjoy the stuffing and you can see the latest I’ve been up to on all my social media.
- Cut gluten free bread into cubes and bake at 350 degree until golden brown on a cookie sheet (about 15-25 minutes)
- Wash and chop celery and onion. Saute with oil on medium-high heat for 5 minutes.
- Add sage and bring broth to a boil.
- Gently mix in bread crumbs and allow to absorb broth. Serve warm.
serve. The more you mix, the more the stuffing will fall apart. This is a very traditional recipe
but feel free to add your favorite meat or dried fruit to make it your new gluten free family