Saturday, November 5, 2016

{Gluten and Dairy Free} Stuffing

Are you starting to plan for Thanksgiving? Whole Foods Market has this great version of stuffing. Instead of butter I would do Earth's Balance or Extra Virgin Olive Oil.   If you don't want to do the wine you could do more chicken broth instead.  Yum!
photo from Whole Foods

  • 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
  • 4 tablespoons unsalted butter (I would use Earth's Balance or Extra Virgin Olive Oil)
  • 2 shallots, minced
  • 2 yellow onions, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 1/2 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 cup dry white wine (you can sub in chicken broth or go to for vegan wines)
  • 1 cup gluten-free chicken broth
  • 1/4 cup chopped fresh parsley
  • Canola spray oil
Preheat the oven to 300°F.

Spread bread on a large rimmed baking sheet. Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. Increase the oven temperature to 325°F. (If using premade stuffing cubes, skip this step.)

Meanwhile, in a medium skillet, melt butter over medium heat. Add shallots, onions, celery and carrots and cook, stirring frequently, until soft and golden brown. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half.

Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.
Nutritional Info: 
Per Serving:180 calories (60 from fat)7g total fat3.5g saturated fat15mg cholesterol,410mg sodium23g carbohydrate (2g dietary fiber4g sugar)4g protei

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