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Saute in water until softened:
1 chopped onion
1 cup chopped celery

Remove from heat and add:
3/4 lb corn bread cubes
1 1/2 cups veggie broth
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon savory
pinch rosemary
dash of pepper

Mix well. Place in casserole dish and bake covered at 350 for about 1 hour.

Adapted from a recipe by Bryanna Clark Grogan.

We love it, but can't do corn anymore.

I as well just use rice blend for the bread and make it just the same as I used to do when I used bread. It is wonderful!!

I also use rice. I buy a package of mixed brown and wild rice and cook up a cup in 2 cups of vegetable broth. Then I add the cooked rice to some sauteed onion and celery, stir in a diced apple and 1/4 cup of dried cranberries (if you're staying MWL legal during the holidays you can use whole fresh cranberries). Season with some poultry seasoning (about a tsp). While the rice is cooking I'll microwave a couple of acorn squashes (poke some holes in them so they don't explode). When soft, I cut the squashes in half, clean out the seeds, put the stuffing in the squashes and bake. Half of an acorn squash filled with rice stuffing is a very generous portion.
Kate

I adopted this from a McDougall recipe I think. My husband eats the entire dish in two sittings because he says it reminds him of stovetop. The consistency is kinda like stuffing.

Baked Millet

2/3 bag frozen chopped onion
5-6 cloves garlic
1 tsp black pepper
1 heaping tsp. dried sage
1-2 tsp basil (or a few sprigs fresh)
One pack thawed mustard greens (or spinach, collard greens etc.)

4 cups hot veggie broth
11/4 cups dry millet

1) Heat oven to 375. Dissolve bouillon cube in hot water. .
2) Process first six ingredients in food processor.
3) Mix all ingredients together in a large bowl and then pour into a square pyrex dish (8x8).
4) Cover and bake in oven for 1 hr and 15 minutes.
5) Remove from oven and mix well.

Debbie, I posted my gluten free bread recipe a while back. It is from Bette Hagman's Gluten Free Gourmet Bakes Bread and we like it. I modified it to have no eggs or oil. I also use yellow pea flour in the mix now but it is optional. We like it because it makes a heavier coarser bread.

http://www.drmcdougall.com/forums/viewt ... 57#p173357

As a matter of fact, I do! Its another recipe by Bryanna (and really good!), but you'll need a sub for the Earth Balance. Here's a link: http://veganfeastkitchen.blogspot.com/2 ... stmas.html

Last Thanksgiving, my sister tackled a gluten-free bread stuffing just for me. I think she went through quite a bit to create that. Because the bread was mostly from rice flour, it came out very mushy. Not sure if it was the way it was cooked (meaning too much liquid) or what. I told her how much I appreciated her troubles, but I think a rice stuffing would come out much better next time.

Perhaps cooking it with the lid off or in a dry pan would allow some of it to remain firm and crunchy.

Your menu looks great, Debbie! Do your in-laws live close enough that you can stop by for a few hours in the afternoon, but not eat with them? If not, I think your plan to set boundaries before you go and to leave if they're not respected is a good idea. Sadly, sometimes that gets the point across when nothing else will. Thats great that your husband is on board too!

THAT sounds good. Can you post the recipe?

Doesn't matter!