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- 4 C. Gluten-Free Bread Crumbs
- 1/4 C. Parsley
- 1 tsp. Sage
- 1 tsp. Thyme
- 1/2 tsp. Salt
- 1/4 C. Melted Margarine or Oil to SAUTE
- 1/2 C. chopped Onion,
- 1 C. chopped Celery
- Rice Milk to moisten
OPTIONAL:
Add 1 C. fine chopped nuts and use as stuffing for red bell peppers, tomatoes, or mushrooms.
BAKE at 400F with timing as to what is stuffed until done.
Adventist cooking school
bread dressing recipe
bread stuffing
dressing
GF bread
GF dressing
gluten-free
lactose-free
mushrooms
Parsley
rice milk
thyme
vegan
vegetarian
wyona hertwig recipe
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