Gluten-free bread stuffing usually claims its place on that elusive pedestal called, 'Things that will never work, gluten-free'. But now, (drum roll) perfect, unbelievably delicious stuffing is back on the table! I know what you're thinking, it might be possible with hours of prep and a kitchen complete with a sous chef, but alas, superb stuffing can be made quickly and easily without having to first make your own bread.

The secret is frozen gluten-free waffles. We used Van's All Natural Wheat Free Original flavor Waffles. These frozen waffles are readily available in most natural food stores and in many mainstream grocery stores.

If you've tried making your own gluten-free bread stuffing, you probably experienced soggy bread cubes that disintegrate when moistened. Problem solved with toasted waffles! To get a crunchy texture, we toasted the waffles 1-1/2 times. You want them crisper than you would for a waffle, but don't toast them too long or they will burn. After toasting, let the waffles cool completely, then cut them into 1/2" cubes. That's all there is to it! Perfect, crunchy bread cubes that will hold their shape when moistened!

After blending the bread cubes with remaining recipe ingredients, we always bake our stuffings separately from the turkey. Baking separately reduces the possibility of food born illness caused from the stuffing sitting inside the turkey at an unsafe temperature for too long and allows for flexibility with baking time, needing only to be baked 20 minutes before your meal is ready.

Make this Thanksgiving truly special by serving your family and friends perfect bread stuffing. The fact that it will be gluten-free can be our little secret.

GF Bread, Bacon, Spinach & Pecan Stuffing

Serves 8-10

• 2 boxes (12 waffles) Van's gf frozen waffles, toasted and cut into 1/2" cubes
• 2 onions, chopped
• 1lb. sliced bacon, cut crosswise into 1/2" wide pieces
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 9 oz. fresh spinach, chopped
• 2 cups coarsely chopped pecans
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup gf chicken stock
• Kosher and fresh ground pepper to taste

Preheat oven to 350 degrees F.

Toast the frozen waffles 1-1/2 times, until crispy but not burned. Let cool, then cut into 1/2" cubes. Set aside.

Cook the bacon in 2 batches in a large heavy skillet over medium heat, stirring until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Reserve about 3 tablespoons of the bacon fat.

Add the chopped onion and celery to the skillet; sauté until crisp tender, about 3 minutes. Add the bell pepper; sauté for 4-5 minutes. Add the garlic; sauté for about 1 minute. Transfer the vegetables to a large bowl and stir in the spinach, pecans and bread cubes. Add the butter, stock and bacon. Stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper.

Preheat the oven to 350°F. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

Herbed GF Bread Stuffing (Traditional stuffing)

Serves 8-10

Preheat oven to 350 degrees F.

• 2 boxes (12 waffles) Van's gf frozen waffles, toasted and cut into 1/2" cubes
• 3 medium onions, chopped
• 3 celery ribs, thinly sliced crosswise
• 1-1/2 teaspoons herbs de provence
• 1/2 teaspoon dried sage
• 1/2 cup unsalted butter (1 stick)
• 1-1/2 cups gf chicken stock
• Kosher salt and fresh ground pepper

Toast the frozen waffles 1-1/2 times, until crispy but not burned. Let cool, then cut into 1/2" cubes. Set aside.

Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes. In a large bowl, toss together bread cubes, vegetables and stock. Season to taste with salt and pepper. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

Happy Thanksgiving!

-Glutenfreeda