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Gluten-Free Herbed Stuffing
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Using Van’s frozen waffles makes for an easy stuffing mix. Made with or without the sausage, it is surprisingly delicious!  
serves 6


2 packages Vans gluten-free plain waffles
1 tablespoon butter (or olive oil)
1 large onion, chopped
2 stalks celery, chopped
1 garlic clove, minced
8 ounce package white button mushrooms, chopped
1 Macintosh apple, peeled, cored and diced
1½ tablespoon fresh sage leaves
1 teaspoon fresh thyme, chopped
Salt and freshly ground black pepper to taste
1 to 2 cups gluten-free, low-sodium turkey or chicken broth
Optional: ½ cup raisins
Optional: 2 Chicken Italian sausages from Outpost, removed from casing and broken into small pieces

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Gluten-Free Herbed Stuffing
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 425°F. Spray a casserole dish with cooking oil spray. Set aside.
2. Remove the frozen waffles from the package and place waffles directly on the rack in the oven for about 3 minutes, flipping over halfway through. Transfer waffles to a wire rack to cool. When cooled, cut waffles into ½-inch pieces. Place in a large bowl. Set aside.
3. Set oven temperature to 350°F. In a large skillet, heat olive oil or butter over medium heat. Add the onion, celery, garlic, mushrooms and apple, sauté until softened. Stir in the sage, thyme, salt and pepper.
4. Add mixture to waffle pieces along with raisins, chicken sausage and broth. Depending on how moist you want the stuffing, use more or less of the broth. Mix well. Transfer stuffing to prepared dish. Cover with foil. Bake at 400° for 20 minutes, remove foil and bake another 15 minutes – until it is crispy on top.
Per serving: 104 calories, 3g fat, 1g sat fat, 18g carbohydrates, 4g protein, 141mg sodium, 2g fiber, 29mg calcium

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