This was a big hit at Courtney’s Thanksgiving feast. It consists of a loaf of Sarah’s gluten free bread inserted into a simple stuffing recipe. I modified the recipe by adding an extra stick of celery and an extra cup of chicken stock (dairy free and msg free bouillon from Safeway). I cooked for the full 40 minutes due to our elevation. If you don’t have a casserole dish, this can also be made in a baking dish.

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About Rabi

I have gluten sensitivity (different than an allergy, or Celiac Disease) and lactose intolerance. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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