<<Disclaimer: Verify this information before applying it to your situation.>> Here is a recipe that might useful to some of you this year. Last year at Thanksgiving I had no knowledge of celiac sprue, but this year I am planning to revise the family recipes to satisfy my restrictions. Here is the southern style dressing I have been eating all my life, only the bread will be GF. GLUTEN FREE BARFIELD CORNBREAD DRESSING 1 large (9x13) pan cornbread 4-5 toasted pieces GF bread 2 cups chopped green onion 2 cups chopped celery ½ -1 Tsp salt (to taste) and pepper (opt.) 2 TAB (or more) GF poultry seasoning 4 eggs 1 cup chopped giblets from turkey broth you are making for gravy 4-6 cups turkey broth, or canned GF chicken broth Crumble breads in large bowl. Saute onion and celery and mix in. Add 4 cups broth and let soak. Begin to season and taste. (My mother adds 1 teaspoon sugar.) continue to add other ingredients until pretty mushy. Beat eggs, stir in and bake 30-45 minutes at 350 degrees, until set but not too dry. Serve alongside the turkey with GF gravy. Just use cornstarch instead of flour for the gravy.