Gluten-Free Stuffing Recipe: A Nutritious and Flavorful Side Dish --For Recipe, Click Description

Gluten-Free Stuffing Recipe This gluten-free stuffing is packed with whole grains, fresh vegetables, and herbs for a flavorful, nutrient-dense side dish. Perfect for holiday meals, it's a delicious and wholesome option. Serving Size: Makes approximately 8-10 servings. Baking Dish Size: 9 x 13-inch casserole dish Warning: This recipe contains walnuts, which are a common allergen. Replace walnuts with another option, or omit entirely if there is a walnut allergy. Ingredients: Bread: 6 cups of whole grain gluten-free bread cubes (look for a high-fiber option, or use homemade bread) Tip: Whole grain gluten-free bread offers more fiber and nutrients compared to white gluten-free bread. Olive Oil: 1/4 cup (can substitute with avocado oil for a different flavor) Vegetables: 2 cups chopped celery, 1 cup chopped onion, 1 cup sliced mushrooms, and 1/2 cup carrots (finely diced) Garlic: 2 cloves, minced Herbs: 1 tablespoon fresh sage (or 1 teaspoon dried), 1 tablespoon fresh thyme (or 1 teaspoon dried), 1/2 teaspoon rosemary (fresh or dried) Low-Sodium Broth: 2 cups vegetable or chicken broth (look for low-sodium or homemade broth to keep the sodium content low) Substitution: Use homemade broth for the healthiest option. Eggs: 2 large eggs (can be omitted for a vegan option; use 4 tablespoons ground flaxseed mixed with 12 tablespoons water to make flax eggs) Salt & Pepper: To taste (opt for minimal salt and rely more on fresh herbs and pepper for flavor) Nuts: 1/2 cup chopped walnuts or almonds (adds healthy fats and crunch) Optional Add-ins: 1/2 cup cranberries (fresh or dried, no added sugar), 1/4 cup sunflower seeds for additional texture and nutrition Instructions: Prepare the Bread: If using fresh bread, slice the gluten-free whole grain bread and toast it in a 350°F (175°C) oven for 10-15 minutes until lightly crispy. Cut it into cubes and set aside. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the celery, onion, mushrooms, and carrots. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the garlic and cook for another 1-2 minutes. Stir in the herbs, salt, and pepper. Mix the Stuffing: In a large bowl, combine the toasted bread cubes and sautéed vegetables. Add the nuts and cranberries if using, then toss gently to combine. Add the Broth and Eggs: In a separate bowl, whisk together the low-sodium broth and eggs (or flax eggs if making a vegan version). Pour this mixture over the bread and vegetable mix. Stir gently to evenly coat the bread cubes. The bread should be moist but not soggy—add more broth if needed. Bake: Transfer the stuffing mixture to a greased 9 x 13-inch casserole dish. Cover with foil and bake at 350°F (175°C) for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy. Options & Substitutions: Bread: Opt for a whole grain gluten-free bread to increase the fiber content, which supports digestive health. Butter: Replace butter with olive oil or avocado oil for a healthier fat source. Eggs: For a dairy-free/vegan version, flax eggs or chia eggs are excellent egg substitutes, providing omega-3 fatty acids and fiber. Sweeteners: If you'd like to add a touch of sweetness, use a small amount of honey or maple syrup (optional), but keep the amount minimal. Complementary Foods: This healthy stuffing pairs wonderfully with lean proteins like roasted turkey breast or grilled chicken. It can also complement a quinoa salad or roasted vegetables for a balanced, nutrient-dense meal. Table Service: Serve the stuffing alongside lean meats or plant-based proteins for a wholesome meal. Garnish with fresh herbs like parsley, thyme, or rosemary for a pop of color and flavor. #HealthyStuffing #GlutenFreeStuffing #GlutenFreeRecipe #HealthyHolidaySide #VeganStuffing #WholeGrainBread #LowSodiumStuffing #HolidayCooking #NutritiousStuffing #HealthySideDish