• Cooking Time: 6 hours
• Servings: 12
• Preparation Time: 25 minutes
• 1 cup butter or your favorite dairy-free butter substitute
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped parsley
• 2 (8 oz.) cans sliced mushrooms, drained
• 12 cups day old bread cubes, dried overnight (about
• 1 pound of gluten-free bread)
• 1 teaspoon gluten-free poultry seasoning
• 1 1/2 teaspoons dried sage leaves
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon gluten-free garlic powder
• 3 1/2 cups gluten-free chicken or gluten-free turkey broth
• 2 lightly beaten eggs

1. To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry
2. but not browned.
3. Melt butter over low heat in a large skillet.
4. Add onions, celery, parsley, and mushrooms.
5. Saute for about 3 minutes while stirring to prevent burning.
6. Place bread cubes in a large bowl.
7. Add vegetable mixture and seasonings to bread and toss well.
8. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes.
9. Continue to add gradually add broth until ingredients are moist. (Avoid over moistening to prevent "soggy" dressing.)
10. Add eggs and stir with a large spatula to thoroughly blend.
11. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours.
12. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out

Reprinted from Celi-Yak News Winter 2011 Prepare this traditional gluten-free stuffing recipe in a slow cooker (crockpot) and you free up valuable shelf space in your oven for roasting turkey and baking pies! This recipe is adapted to gluten-free diets from a recipe by Linda Larsen