My daughter has found that she is gluten sensitive and I have a brother that also has removed gluten from his diet. They both claim to feel much better as a result.
I have also cut back on gluten and I am now trying to avoid it where I can do it easily. I figure sooner or later I'll probably figure our how to completely eliminate gluten.
As far as turkey goes I have stopped stuffing my turkey. I think if you "stuff" your turkey it is called "stuffing" and if you cook your "stuffing" separate it is called "dressing". Feel free to correct me on this.
Over the past four years I have been experimenting with a gluten free dressing that is as delicious as the regular gluten version.
Here it is for you to try.
Left untoasted, gluten-free bread sort of falls apart, becoming mushy as soon as you add the stock to the recipe. Toasted gluten-free bread, however, behaves almost like wheat-based bread, striking that perfect balance of maintaining some individual cube integrity and slightly melting together—almost like a bread pudding.
Thank you for the information, I love the idea of toasting it a little and if it helps to keep it from becoming mushy that is a plus. I bet it would also add flavor. I have been buying store bought gluten-free bread and for this recipe and it works well. You don’t want to add too much stock or you are right it will become very mushy. I tend to keep it on the dryer side since your turkey drumsticks will also add to the moisture content of the dish and you can always add some hot broth at the end of the cooking time if the dressing is too dry.
Just to let you know this past year I did toast the bread before preparing and it worked just like you said. The bread held together a little better giving it just a little bit of a chew. It was really good.