Thanksgiving stuffing can be a challenge for those following a gluten-free diet (that includes not just the 1 percent of Americans who live with celiac disease but also the 10 percent who have gluten sensitivity as well as everyone else who's giving the wheat-free diet a go). Many traditional favorites rely on bread as a main ingredient [source: Smith]. Out with cubes of white bread, and in with corn. Specifically, the corn chip.
Now, there are versions of this corn torilla chip-based stuffing that include ingredients such as queso fresco cheese, chorizo and -- sorry wheat-free eaters -- white bread, but you can do without them. Only six ingredients stand between you and a basic corn chip stuffing.
First, empty one big bag of corn chips into a large bowl, and pour 2.5 cups of chicken stock over them; allow the chips to soften for about 30 minutes. In the meantime, sauté 1 cup of diced yellow onion and 1 cup of diced celery in a tablespoon of oil (vegetable oil, olive oil and even butter will work here), along with 1 teaspoon poultry seasoning. Add the sautéed onions and celery to the chips, combine well, and spoon the mixture into a greased casserole dish. Bake at 350 degrees Fahrenheit (177 Celsius) for 30 minutes or until the center is set [source: Frito Lay].