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Offlist, I was recently asked for a stuffing recipe. It being that time of
year, I thought I'd post my advice for stuffing.

Stuffing was one of those things I missed so much it hurt. Every year I
tried making it and every year I had a disaster for about the first four
years running. Then, the year after I discovered my bread recipe (which
appears on my web page), I also discovered the secret for making good
gluten-free stuffing -- which is to =not= use stale bread; don't try to dry
it out: use the freshest possible bread.

Rice bread is not going to hold up well. Any bread (like rice bread) that
is awful to eat if left out on the counter for a day isn't going to survive
the perils inside a turkey.

However, if you use my bread recipe (click the "Some Free Samples" link on
the page at: http://www.nowheat.com/cookb/ ) and just follow your usual
stuffing recipe, using not much liquid (because the bread is not dried out
to begin with) you'll probably be okay. But in case you want my recipe,
here it is.

New England Stuffing

One loaf of very fresh gluten-free bread, trimmed of crusts if you wish but
   not necessary, cut into 1/2-inch cubes.
One large white onion, chopped in 1/4-inch squares (more or less)
Three sticks of celery, halved lengthwise and then chopped about 1/4-inch
   thick
1 stick of butter or margarine
2 Tablespoons rubbed sage
1 teaspoon salt

First bake the bread and let it cool completely before slicing.

Chop the onion and celery. Meanwhile melt the butter over low heat in a
large frying pan or stock pot. Add the onion and celery, and turn up the
heat to medium. Stir frequently, cooking until the vegetables just begin to
turn tender. Sprinkle in sage and salt and stir and cook a minute more.
Remove from heat. When cooled a bit, stir into bread cubes. Stuff bird
loosely with stuffing. Any extra stuffing can have about 1/4 cup of stock
per 3 cups of loose stuffing added (toss the stuffing as you drizzle in the
liquid) and then the extra put in a glass baking pan, covered loosely with
aluminum foil, and baked along with the turkey for about an hour.

Makes enough to stuff a 20-pound turkey.
--
Linda Blanchard
http://www.nowheat.com
Midland, TX, USA