Holiday Stuffing:
A Holiday Tradition

A holiday stuffing is a traditional dish often found at every Thanksgiving table each year. Many people worry because of the gluten restrictions, they are going to be unable to enjoy this once a year treat. The following is a re-worked version that allows many with allergies to enjoy this sidedish again.

(this recipe can be converted to fit the requirements of many allergens with a few replacements or deletions if you desire)

• 1 T. olive oil
• 2 cups onion,chopped
• 2 cups celery, chopped
• 1/4 cup fresh parsley, chopped
• 8 oz fresh mushrooms, chopped
• 11-13 cups bread cubes (gluten free if necessary)
• 11/2 T. poultry seasoning
• 1 1/2 tsp. salt
• 1 1/2 tsp. thyme
• 1/2 tsp. black pepper
• 1 1/2 tsp. ground sage
• 3-4 cups homemade chicken broth
• 3 cups cooked chicken or turkey, cut up into bite size pieces
• 2 eggs, beaten( or use replacer if needed)
• 1 tsp. baking powder

Heat olive oil in a skillet. Add onion, celery, parsley and mushrooms.
Place bread cubes in a large mixing bowl. Add all the spices and toss well.
Stir in broth to moisten. Add chicken pieces. Add eggs and mix well. Add baking powder and stir. Add the sauteed vegetables and stir into mixture.

Place the stuffing mixture into a 9X13 well greased baking pan and cover with foil.

Bake at 350 degrees for 30 minutes, remove foil and bake 15 minutes longer. Let sit on counter for 5 minutes before serving.

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