Gluten Free Stuffing

Gluten Free Stuffing

/in /by

INGREDIENTS:

  • ¼ cup yellow onion diced.
  • ¼ cup celery diced.
  • ¼ cup carrots diced.
  • ¼ cup mushrooms chopped.
  • 2 cups whole grain gluten free bread, diced.
  • 3 fl oz chicken broth low sodium, organic. Or homemade.
  • 1 T herb mixture see below.
  • Salt and Pepper to taste.
Herb Mixture:
  • 1 T thyme chopped.
  • 1 T rosemary chopped.
  • 1 T sage chopped.
  • 1 tsp garlic chopped.
  • 1 tsp lemon zest.
  • 1 tsp orange zest.
  • 1 T grapeseed oil.
INSTRUCTIONS:
  1. Preheat oven to 350 degrees. In a sauté pan spray a non stick spray and add the first 4 ingredients.
  2. Cook until soft, then move to a mixing bowl.
  3. Add the remaining ingredients to the cooked vegetables in mixing bowl and mix thoroughly.
  4. Transfer the mixture to a casserole dish. Cover with foil and bake for about 30 minutes.
  5. Herb Mixture: chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.