Gluten-free, Dairy-free, egg-free and can be made vegan
Don't tell your wheat-eating friends that you made it gluten-free - they will never know the difference.
My Mom takes out the mushrooms and adds in the equivalent amount of prunes or apricots. My Dad likes diced pancetta or pork sausage* instead of the mushrooms. You decide.
1 – 1 lb. loaf gluten-free millet bread, cut into 1” cubes
1 Tbsp dried parsley
1 Tbsp dried basil
1 Tbsp olive oil
¼ cup Ghee or olive oil
6 stalks celery, diced
2 large onions, diced
Salt and pepper
½ lb. chanterelles mushrooms, tough ends trimmed and coarsely chopped
2-3 Tablespoons fresh thyme leaves, finely chopped
1-2 teaspoons fresh sage leaves, chopped
2-3 Tablespoons fresh parsley leaves, chopped
½ teaspoon marjoram
4 firm Anjou pears
½ lb. roasted chestnuts, chopped
2-3 cups vegetarian or chicken broth
- Preheat oven to 375°F.
- Toss bread cubes with dried parsley and basil and the 1 Tablespoon of olive oil. Bread cubes should be lightly coated with herbs and oil. Use a bit more oil to lightly coat, if needed. Spread bread cubes in a single layer on jelly roll pans and bake or toast until golden, turning occasionally, about 20 minutes.
- Meanwhile, heat ghee or oil in a large sauté pan until shimmering. Add celery and onions; salt and pepper to taste, and cook over medium heat until translucent, about 10 minutes. Stir in mushrooms, thyme, sage, parsley, marjoram, pears, and chestnuts. Sauté 2-3 minutes. Remove from heat.
- Stir in toasted bread cubes.
- Add stock, ¼ cup at a time, tossing thoroughly after each addition, until bread is evenly moistened but not soggy.
- Cover stuffing with foil and bake for 30 minutes. Remove foil; bake an additional 10 minutes until lightly brown and crispy. Serve.
*If using pancetta or pork sausage, sauté just before the celery and onions. Set aside, then add back in at step 4.
Labels: dairy-free, egg-free, gluten-free, stuffing, thanksgiving stuffing recipe, vegan, vegetarian