Guest guest Posted October 15, 2009 Report Share Posted October 15, 2009 Cornbread stuffing is easy and super delicious. I make a GF cornbread. When the bread is cool slice it and toast it, I usually use a baking trey for toasting. Let the toast cool and chop it up for stuffing cubes. Transfer corn bread to large, toast pecans in the oven until golden- about 10 min. Saute mushroom, celery, onions until soft. All nuts and vegetables to bowl with bread. Salt pepper sage parsley. Add warm water with olive oil and mix with your hands until you have stuffing texture. bake in pan or bird. ENJOY A nut crust works well for pumpkin pie. happy thanksgiving! Ruth > > Hello, > I am a new member. My adult son has started a gluten free/ dairy free diet > since he was diagnosed with ulcerative colitis. Trying to be supportive, of > course, so learning all I can. > > I would appreciate ideas, resources, links for Thanksgiving ideas. Biggest > challenge will be stuffing. I am guessing that the local bakeries I have > read about on this site will be good sources for dessert alternatives, > unless the dairy free conflicts--but any ideas for pumpkin pie? > > Thanks, > > Mom > Quote Link to comment Share on other sites More sharing options...
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