For many people, stuffing is one of the most enjoyable of all holiday dishes. The challenge is making it in a manner that is easily digestible and/or gluten free for any guests that might have an intolerance to this hard to digest plant protein.
If you choose to prepare a grain based stuffing, the most digestible choice is a whole grain bread that has been prepared traditionally either via sour leavening, sprouting or soaking.
Unfortunately, the emphasis of conventional nutritionists to consume whole grains is without caveat, but this is neither complete nor optimal advice. Traditional societies never prepared their whole grains in modern fashion as quick rise yeasted breads, granolas, pasta and other rapidly cooked grain dishes nor did they consume grain based foods in the large quantities of today.