Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil potatoes until just barely tender. drain and set aside. poach chicken and set aside to cool. when cooled, skin, debone and chop meat finely. discard skin. in a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. toss well to combine. in a medium bowl beat eggs, evaporated milk and chicken stock together. pour over bread mixture and mix well. mixture will be quite moist. allow to stand for 1 hour at room temperature. preheat oven to 325 degrees and lightly grease a 3 quart casserole. transfer dressing to prepared casserole dish and bake for 1 - 1 1/2 hours, or until center puffs up and top is golden brown.

Target recipe: grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes. combine the first 5 ingredients listed above to make the cornbread. pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown. set aside. preheat oven to 350, and lightly grease a 9x13" baking dish. melt the butter in a large skillet over medium heat. add the onion and bell pepper, and cook until tender, 4-5 minutes. crumble the cornbread into a large bowl. add the cooked vegetables, and all remaining ingredients and stir until moistened. pour into prepared baking dish and bake for 1 hr., or until firm and golden brown.