The terms “gluten free dressing” and “gluten free stuffing” are generally used interchangeably but to me there is an important difference: “stuffing” is stuffed into the turkey and “dressing” is cooked outside the bird. This makes it easier to feed a group that includes both celiacs and wheat-eaters. A turkey stuffed with gluten-toxic substances is no longer gluten free.

“Safe” stuffing is easy to prepare. Just select a favorite stuffing recipe and “simply make substitutions for the wheat-based bread”. Our first demonstration for today provides more details. Gluten free bread cubes are easy to find. We are used to seeing gluten bread that is “past its prime” but can be cut into the cubes needed for the dressing. Gluten free bread cubes are available in stores. Click here to purchase your cubes from The Gluten Free Pantry.

In the first three parts of this series, I have talked about roasting the turkey, as well as the gravy that is traditionally made from the juices from the bird, and the stuffing that is so important to the holiday feast.

Tomorrow, I’ll report on my favorite Thanksgiving dinner side dishes, both of which include the wonderful taste of pecans, The last “episode” will deal with the always-popular holiday pies.

To view the full series of cooking demonstrations, scroll down to the end of this article (past the ads) and click on the red tag saying “holiday dinner”. All the Thanksgiving-related information offered at this site is summarized in my power page “Gluten Free Thanksgiving”.