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Ingredients

• ✓ gluten-free bread
• butter
• ground turkey
• sage
• celery salt
• black pepper
• onion
• apple
• celery
• mushroom
• chicken broth
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. 2 Spread butter onto both sides of each bread slice; arrange on baking sheets.
3. 3 Bake in the preheated oven until bread is toasted, 5 to 10 minutes.
4. 4 Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
5. 5 Crumble bread into a large bowl; mix in sage, celery salt, and black pepper.
6. 6 Heat remaining butter in a saucepan over medium heat. Cook and stir onion, apple, celery, and mushrooms in the hot butter until tender, 5 to 10 minutes.
7. 7 Stir onion mixture into bread mixture; add turkey, chicken broth, and cream. Gently stir until mixture is evenly combined; spread into the prepared baking dish and cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and cook until top is browned, about 20 minutes more.

By Roush280

Ingredients

• ✓ gluten-free bread
• pink salmon
• greek yogurt
• celery
• mustard
• lemon juice
• garlic powder
• salt
• black pepper
• paprika
• onion
• avocado
• spinach

Instructions

1. 1 Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
3. 3 Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

By Dee Sweets

Ingredients

• ✓ gluten-free bread
• olive oil
• onion
• celery
• sage
• thyme
• salt
• black pepper
• chicken broth
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
2. 2 Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until crisp, 12 to 17 minutes.
4. 4 Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
5. 5 Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
6. 6 Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.

By TessaDomesticDiva

Ingredients

• ✓ gluten-free bread
• gluten-free elbow pasta
• butter
• salt
• mustard powder
• milk
• cornstarch
• cheddar cheese
• butter
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter; remove from heat and set aside.
4. 4 Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
5. 5 Stir 3 cups Cheddar cheese into sauce until the heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
6. 6 Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
7. 7 Bake in the preheated oven until top is crunchy, about 30 minutes.

By Rick Kleinhans kokodiablo

Ingredients

• ✓ gluten-free bread
• zucchini
• mild sausage
• hot sausage
• butter
• mushroom
• onion
• celery
• garlic
• water
• tomato
• parmesan cheese
• pepper jack cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half; scoop out insides and reserve. Place zucchini halves in a casserole dish. Finely chop zucchini flesh: set aside in a bowl.
3. 3 Cook mild and hot sausage in a saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Melt butter in a skillet over medium heat. Add chopped zucchini flesh, mushrooms, onion, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and water. Spoon sausage mixture into zucchini boats, letting any excess overflow into the casserole dish.
5. 5 Bake in the preheated oven for 30 minutes. Top with diced tomato, Parmesan, and pepper Jack slices. Return to the oven and cook until cheese is melted, about 10 more minutes. Top with parsley.

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