Thanksgiving is delicious with this stuffing! I've tried gluten free bread in the past and it was okay, but not great. A few years ago I decided to use my waffles instead! It truly was scrumptious! I just make a big batch of waffles so I have plenty of leftovers for the stuffing. This recipe serves about 8 to 10 people, so if you're serving more than that, you might want to double it.
5 cups GF waffles, toasted and cut in small cubes
4 cups celery, diced (about 7 celery ribs)
2 cups onion, diced
1/2 cup butter
1 cup water
2 cubes chicken bouillon
1 teaspoon poultry seasoning
salt and pepper to taste
In a small pan, bring the bouillon and water to a boil, then remove from heat. In a separate pan, saute celery, onion and butter until soft. Add waffles, chicken broth and poultry seasoning. Add salt and pepper to taste. Bake in a greased casserole dish for 20 - 25 minutes at 350 degrees until heated through.
Note: I have a large Belgium waffle iron. This recipe uses about 8 or 9 waffle quarters.