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.