Review: Gillian’s Home-Style Stuffing - Celiac Disease
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Nov 26 2012

Review: Gillian’s Home-Style Stuffing

I hope you all had a wonderful Thanksgiving holiday with safe and delicious gluten-free foods.  We enjoyed a gorgeous organic turkey from a local farmer with all of the traditional fixings to go along with it.  This year instead of making cornbread stuffing, we opted to make Gillian’s Home-Style Stuffing.


We opted to make the stuffing in a dish outside of the turkey.  Gillian’s Home-Style Stuffing serves 16 people, which is perfect for a big holiday meal.  We followed the directions on the side of the package for making the stuffing, which does include seasonings in the mix.

While the package may not look like much, once prepared with broth, it is pretty true to 16 servings.  We did add some extra broth to moisten things up, but other than that, we stuck with the directions on the package.


The stuffing in the dish before baking.


Out of all of the holiday meals we have enjoyed while on the gluten-free diet, this ranks up there at the top.  This stuffing is as close to the “real thing” as I can remember.  The perfect balance of flavor, texture and consistency was achieved, which is not easy to do.  The consensus around the table was the same – a hit!  We will definitely be adding this to our list of “must haves” for the holidays.  Looking for an added bonus?  No need to bake cornbread days in advance and let it dry out.  Simplicity rules!

INGREDIENTS: Water, tapioca flour, White rice flour, Eggs white, Soy flour,Soy oil, Poultry Seasoning, Guar gum, Salt, Sugar, Yeast

Gillian’s Home-Style Stuffing can be purchased online for $2.99 or in stores across the US.  We found it in our local Earth Fare.  All of their products are made in a dedicated gluten, wheat and nut-free environment.

Did you have a safe and delicious gluten-free Thanksgiving?  What was the highlight of your meal?

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!


  1. Donna says:

    I used your corn bread stuffing recipe but reduced the sage and poultry seasoning to 1 teaspoon each and added fresh parsley. It was delicious! Last year, my first year as a celiac, I tried bread stuffing which is traditional in this house and it was awful – mushy. The corn bread held up well and was very tasty. It was liked by my family and guests. Secretly, I grew up in the south on corn bread stuffing and loved it!

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