HAPPY CANADIAN THANKSGIVING: MY FAVOURITE EASY GLUTEN FREE STUFFING RECIPE
Happy Thanksgiving to my Canadians. Hope you spend the day giving thanks and spending time with loved ones. I wanted to share my absolute fave gluten free stuffing recipe. It's great for everyone. The version I made was a vegetarian version (not vegan) because I used butter. If you're vegan substitute the butter for whichever oil you prefer. I hope you enjoy making this as much as I do.
INGREDIENTS:
Western Family Gluten Free Bread (The whole loaf)
1 Whole white onion
1/4 Red Onion
6 Garlic Cloves
1 1/2 Cup of Water
1/2 Cup Organic Pear Juice
1 Tsp Fresh Dill (chopped)
1/4 Cup Cilantro (chopped)
1/4 Tsp Black Pepper
1/2 Tsp Sea Salt
1/2 Cup Chopped Carrots
1/2 Cup Celery Stalks
1 Tsp Celery Salt
1Tsp Rosemary
1/4 tsp Thyme
1/Tsp Nutmeg
1/4 Cup Butter
1 Tbsp Garlic Powder (Not pictured)
1/4 Cup Dried Cranberries
PREPARATION PART 1:
In a large bowl mix the Dill, Cilantro, Black Pepper, Celery Salt, Rosemary, Thyme, Nutmeg, Some of the Butter, Garlic Powder and chopped bread. Place in the oven and bake at 350 F until bread is golden brown.
PREPARATION PART 2:
In a large pan fry the Garlic, first then add the White Onion. Let it simmer for 5 minutes then add the Red Onion. Let simmer until the White and Red Onions are a little softer. Add the Carrots and Celery cook until tender veggies should have a little firmness. Cook on medium to low heat for 5-10 minutes. Remove veggies to add to a bowl.
Leave some veggies on the pan to make the broth. Add 1 1/2 Cups of Water, the remaining Butter and Sea salt. Sprinkle some Garlic powder and Celery salt (very little amount) for flavour. Simmer for 10 minutes or until liquid gets a little thicker.
PREPARATION PART 3:
Mix the toasted Bread, Sauteed veggies and broth together in a Bowl. Add 1/2 Cup of Pear Juice. Add the dried Cranberries last. Cover the dishes with Foil and then bake at 350 for 20-30 minutes or depending on how crunchy of soft you want your stuffing. I personally dislike mushy stuffing.
I Hope you enjoy this recipe. Please share it with your friends or anyone who is gluten free.
INGREDIENTS:
Western Family Gluten Free Bread (The whole loaf)
1 Whole white onion
1/4 Red Onion
6 Garlic Cloves
1 1/2 Cup of Water
1/2 Cup Organic Pear Juice
1 Tsp Fresh Dill (chopped)
1/4 Cup Cilantro (chopped)
1/4 Tsp Black Pepper
1/2 Tsp Sea Salt
1/2 Cup Chopped Carrots
1/2 Cup Celery Stalks
1 Tsp Celery Salt
1Tsp Rosemary
1/4 tsp Thyme
1/Tsp Nutmeg
1/4 Cup Butter
1 Tbsp Garlic Powder (Not pictured)
1/4 Cup Dried Cranberries
PREPARATION PART 1:
In a large bowl mix the Dill, Cilantro, Black Pepper, Celery Salt, Rosemary, Thyme, Nutmeg, Some of the Butter, Garlic Powder and chopped bread. Place in the oven and bake at 350 F until bread is golden brown.
PREPARATION PART 2:
In a large pan fry the Garlic, first then add the White Onion. Let it simmer for 5 minutes then add the Red Onion. Let simmer until the White and Red Onions are a little softer. Add the Carrots and Celery cook until tender veggies should have a little firmness. Cook on medium to low heat for 5-10 minutes. Remove veggies to add to a bowl.
Leave some veggies on the pan to make the broth. Add 1 1/2 Cups of Water, the remaining Butter and Sea salt. Sprinkle some Garlic powder and Celery salt (very little amount) for flavour. Simmer for 10 minutes or until liquid gets a little thicker.
PREPARATION PART 3:
Mix the toasted Bread, Sauteed veggies and broth together in a Bowl. Add 1/2 Cup of Pear Juice. Add the dried Cranberries last. Cover the dishes with Foil and then bake at 350 for 20-30 minutes or depending on how crunchy of soft you want your stuffing. I personally dislike mushy stuffing.
I Hope you enjoy this recipe. Please share it with your friends or anyone who is gluten free.
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