I used your recipe for stuffing but skipped the canned broth. The day before cooking the turkey I made turkey broth using the gibblets, neck and tail of the turkey with onions, celery, carrot, salt and pepper in about a quart of water. I strained this and set it to cool, then removed most of the fat. This gave me enough liquid to moisten the stuffing. I added the rest with cornstarch and drippings to make the gravy. Yum! This way I control salt, fat and no worries about the gluten or wheat.

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