This awesome recipe needs sharing with the GF community!
This savory, gluten-free stuffing is seasoned with thick-cut bacon, fresh sage, thyme, green onions and celery, then moistened with turkey or chicken broth. You can also make it with mushrooms if you tolerate them, but it’s equally delicious either way. It’s the perfect side for a holiday dinner, or make a pan and freeze portions to serve with a weeknight chicken dinner. The original recipe used leeks, but the tops of green onions substitute perfectly, making it suitable for a low FODMAP diet. This recipe works well with a big dinner because you can make it the day before and assemble it just before baking.
I started making this stuffing 14 years ago, but stopped when I went gluten-free because it needs a sturdy loaf of bread that doesn’t crumble or turn to mush. I had a lot of bread left over from developing my new gluten-free rustic artisan bread…
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