• 4 – 5 stalks celery, finely diced
  • 1 large onion, finely diced
  • 1 lb. bread of choice, cubed
  • 2 Tbsp. sage
  • 1 Tbsp. poultry seasoning
  • 1 Tbsp. McKay’s chicken style seasoning
  • 1 c. gluten-free Leahey chicken style gravy mix
  • 3 c. water
  • Salt to taste


  1. In a large, deep skillet, add celery, onions, McKay’s chicken style seasoning, herbs and ½ cup water. Simmer until vegetables are tender. Add gravy mix to remaining water, stir and add to the pan, and simmer for 2-3 minutes or until mixture becomes thickened.
  2. Add bread cubes. Mix to moisten all of the bread, remove pan from heat and cover. Let stand for 15 – 20 minutes, or until all liquid is absorbed.
  3. Place stuffing mix into casserole dish and bake at 350° F for 15 -20 minutes, or until top is golden brown. Remove and serve with cranberry raspberry sauce.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.