Gluten Free Stuffing

I was never a huge stuffing fan, but 2 years ago I decided to try making it gluten free and now it is one of my favorite foods for Thanksgiving.  This recipe comes from my mother-in-law and it is absolutely delicious.  I've adapted it to be gluten free.

Gluten Free Stuffing

1/2 cup butter
1 cup chopped onion
1 1/2 cups chopped celery
8 cups cubed gluten free bread (I use bread that's a few days old)
1/2 - 1 pound gluten free sausage (depending on your taste)
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
chicken broth or water as needed

Preheat oven to 325 degrees Fahrenheit. Brown and crumble sausage over medium heat.  When fully cooked, remove sausage from pan and add butter, onion and celery.  If there is a lot of grease from the sausage you can reduce the amount of butter.  Cook onions and celery until onion is transparent (about 10 minutes).  Mix in the remaining ingredients, including sausage and toss lightly.  Taste and adjust seasoning as needed.  If stuffing is on the dry side, add chicken broth or water a few tablespoons at a time until it is to your liking.  You don't want it too wet as gluten free bread is prone to sogginess and easily disintegrates.  Place in greased 2 quart casserole dish and sprinkle a couple more Tablespoons of liquid over the top.  Place lid or foil over the stuffing and bake for 45 minutes.

Easy Pumpkin Chocolate Chip Waffles - Gluten Free

We welcomed in November with a yummy stack of pumpkin chocolate chip waffles.  They're easy since you use a gluten free baking mix as your base (I used Pamela's Baking and Pancake Mix).  My husband isn't a pumpkin fan of any kind unless chocolate chips are added.  He was still a little skeptical when I set the plate of pumpkin containing waffles in front of him, but he changed his tune after the first bite and ate 5 or 6 waffle squares!  We ate these with a little butter and syrup, but they'd be great plain if you have to eat on the run.  For a special occasion (a birthday tradition at our house) serve the waffles with a scoop of ice cream on top.  YUM!

Easy Pumpkin Chocolate Chip Waffles

1 1/4 cups gluten free baking mix like Pamela's baking and pancake mix
2 Tablespoons sugar
1 teaspoon pumpkin pie spice
1 cup milk
1/2 cup canned pumpkin
1 egg
2 Tablespoons oil
1/2 cup semi sweet chocolate chips

Heat waffle iron.  Mix together baking mix, sugar and pumpkin pie spice.  Add the rest of the ingredients except the chocolate chips and mix until almost smooth.  It's okay if there are some lumps.
Stir in the chocolate chips.  If the batter seems too thick, add a little milk or water to thin it.  Scoop batter into hot waffle iron and cook according to manufacturers directions.  Because of the pumpkin the waffles will be more dense and heavy than regular waffles.  This recipe makes about twelve 4 inch waffle squares.  If desired, serve with your favorite toppings.