Dr. Mielke’s World Famous Gluten-Free Thanksgiving Stuffing

1. Take 4-6 loaves of different kinds of gluten-free bread (such as Udi's) and tear or cut each slice into small pieces. You can stack several slices and cut them into small squares at the same time. Bake the bread pieces at 250-300 degrees fahrenheit on a baking sheet until they are dry and slightly crunchy. You may have stir them 2-3 times to get all the crumbs equally toasted in the oven. This can take 1-3 hours per pan. 

2. In one sauce pan, saute 2-3 cups of sliced and chopped mushrooms in organic olive oil and approximately 8 TBSP of grass-fed butter (such as Kerry Gold). Can add 1-2 cups of dried shitake mushrooms, torn into small pieces. Cut up 1/2 -1 cup of fresh sage leaves and saute them with the mushrooms. Can also cut up a little fresh rosemary and thyme to add. Include about 1/4 cup of dried italian seasoning, and about 5-10 crushed and chopped cloves of garlic. Add about 1-2 TBSP of dried sage seasoning. Cook gently together in the pan to blend the flavors.

3. In another saute pan, cook about 4-6 cups of chopped celery with an equal amount of chopped onion in another 8 TBSP of grass-fed butter, until the celery and onion is soft about 10-20 minutes.

4. In another saute pan, cook 1-2 pounds of ground pork sausage and 10-15 pieces of bacon cut into small pieces, until all the meat is throughly cooked (optional).

5. In a large bowl, mix all the ingredients together. Add salt and pepper to taste. Stir in organic chicken broth (no MSG) until the mixture is moist.

6. Put the stuffing into a covered baking container and bake at 350 degrees fahrenheit for about 45 minutes-1 hour until cooked through.

This is a real crowd-pleaser, but will blow any low card diet you've been doing for the day! :) 

But hey, Thanksgiving only comes once a year, so enjoy!

Author
Dr. Lynne Mielke Dr. Mielke takes a whole-person approach and uses specialized testing to determine the underlying cause of each person’s health condition.

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