Many Americans are going wheat and gluten free. This popular recipe is made with gluten free bread so you can enjoy a favorite Thanksgiving tradition dish! Gluten free breads are usually available in your local grocery store. The most readily available brand is Food for Life. One of my favorites is the Paleo Bread from Julian Bakery.  Some Whole Food stores carry Julian Bakery breads in their freezer section.

Stuffing/Dressing with Gluten/Wheat Free Bread

5 cups cubed Gluten/Wheat Free bread
1 c. chopped onion
2 Tbsp. Coconut oil
3/4 c. chopped celery
2 1/2 tsp. dried sage
1 1/2 tsp. dried rosemary (optional)
1/2 tsp. dried thyme
1 Tbsp. Signature Blend Spice
1 c dried cranberries (optional)
1/3 c. minced fresh parsley
finely chopped turkey giblets
3/4 c. turkey stock
4 Tbsp. butter, melted

In a large skillet, cook the onions in oil over medium heat, stirring until lightly browned. Add the giblets, celery, sage, rosemary, and thyme; cook, for 2 minutes while stirring occasionally. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes at 350, or until lightly toasted. Transfer toasted bread cubes to a large bowl. Pour giblet mixture over bread in bowl. Mix in chopped apples, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.