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Hi Ginny, A few days before Thanksgiving someone on the
list shared a recipe for stuffing. I made it for my
husband and it was great. In fact, the other family
members who do not have CD thought it tasted great. And
to top it off, it's easy. The recipe said to make a loaf
of bread (I used Betty Hageman's bread recipe)Replace
the water in the recipe with GF chicken broth. (I used
GF canned broth). Add 3-4 tsp. poultry seasoning to the
dry ingredients. I baked the bread as I always do in my
bread maker. I left the bread in the refrig till I was
ready to slice it into 1" cubes then dried it in the
oven on low heat. I then followed a basic stuffing
recipe adding chopped onion and celery which I had
sauted a little in a pan and then added it to the bread
cubes. I added chicken broth till the stuffing was the
consistency I wanted. I put it in a casserole and baked
it for about 30 minutes. We all enjoyed it and I plan to
make it again. Hope you like it. If you have any
questions, just e-mail me directly.
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I made a corn bread stuffing this year that turned out pretty darn good.  It
came from the fall 1998 edition of "Sully's Living Without."  I made the corn
bread myself, but substituted Sylvan Border Farms All Purpose Flour in place
of all the flours used. Out of 20 people and me being the only celiac, nobody
knew the difference.  If you're interested, I'd be glad to send you the
recipe.
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I have done this one two years now and some people didn't even hand it to the
celiac it looked so real.  Give it a try!  Janet in Modesto CA

http://www.thevision.net/maxwell/html/recipes.html

Stuffing / Dressing

              1 loaf bread (sliced, cubed)  Reserve 2 slices, cube but
                 do not dry. Place cubed bread, except for reserved
                 slices, on a large cookie sheet in 225 deg. oven for about
                 1/2 hr.  You want it firm but not so dry as to make
                 crumbs.
              3 ribs chopped celery stalks and tops
              1/2 c. minced onion
              1/2 c. butter or margarine
              1 can chopped olives, drained
              1 can Chicken Broth
              1 1/2 tsp. salt or to taste
              1/2 tsp. pepper
              1 1/2 tsp. Schilling poultry seasoning
              1 to 2 Tbsp. parsley flakes

         Place dried bread in large bowl.  In large skillet saute onion,
         celery in butter, add seasonings, parsley and olives. Pour
         mixture over the bread and toss to mix. Add broth to
         moisten, this should take most of the can. You want it nicely
         moist but not gloppy. Add reserved bread cubes and toss till
         blended. Adjust seasonings by taste. If too dry add more
         water or broth.  Turn into large baking bowl and cover. Bake
         in 325 deg. oven for 30-40 min.
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I grew up on cornbread stuffing, so leaving out the bread made only a
minor flavor change.  I saute 2 diced onions, and 4 stalks of celery in
1/2 c butter (about 10 to 15 min), make a double batch of gf cornbread
and cube that up, dice an apple, and add some warm chicken stock
(Swanson's is gf, I think), then add lots of sage (1 to 2 teaspoons),
some thyme, and salt to taste.  In the past, I have also added some cubed
rice/pecan raisen bread to this.  I like both kinds.  The whole family
gobbles it up.