On the stuffing question --

[elf]

Ohhh, Griff. Rice stuffing just doesn't cut it. . . here's what I did on Thanksgiving...

I used the Challah bread recipe from Bette Hagman's "The gluten-Free Gourmet Bakes Bread" (My absolute favorite GF bread recipe - YOU NEED THIS!!!!) and GF cornbread - just replace the regular flour with 1/3c tapioca flour, 1/3c rice flour, 1/3c corn starch and a tablespoon or so of Xanthan Gum(used half of it for stuffing, the other half served as-is). All you have to do is chop up the Challah bread, crumble up the cornbread, and dry it out some in a warm oven.

Saute some mild italian sausage, onions, garlic, celery & finely chopped carrrots, mix it all up and Voila! For extra moisture, you can either use butter, water or chicken broth (Watch the broth for glutenous nasties, though. I can't remember what brand I use...)

(Either stuff it into a bird or bake till ... cooked. Yar! )