<<Disclaimer: Verify this information before applying it to your situation.>> I hail from New England (though I'm now living in Texas) and I was raised on a simple, plain bread, sage stuffing. Over the years since we've been gluten-free, I've tried making it with one unsatisfactory modge after another resulting. I've even substituted corn bread stuffings or rice stuffings but given that I've always believed that the purpose of that bird in the oven was to reverently hold and flavor the stuffing, none of the substitutes made me happy. This year I stumbled on the secret of stuffing that comes out moist, with still discreet cubes of bread, which does not crumble or taste grainy in the mouth. I used my own bread recipe (which can be found on my web page at: http://www2.basinlink.com/us/mindpla/celireci.htm) and instead of using it day old or baked until dry, I used it absolutely fresh. This shouldn't have come as a surprise, now that I'm familiar with how badly gluten-free breads stand up to aging, but there it is. Happy Holidays, all! -- Linda Blanchard http://www.ccgs.com celiac books by mail