Gluten Free Spring Vegetable Stuffing

Gluten Free Spring Vegetable Stuffing

I don’t know about you, but my favorite part of Thanksgiving dinner is the stuffing. Unfortunately it seems like Thanksgiving is the only day of the year I actually get to eat stuffing!

Gluten Free Spring Stuffing Recipe

Why is it that we reserve only one day out of the year for the scrumptious side dish? It’s not like turkey or mashed potatoes only get one day out of the year!

Well, I’m about to change all of that! As I began to plan my Gluten Free Easter dinner menu I started thinking about my favorite dishes from other holidays and stuffing was the first to come to mind.

Did you know that in a recent survey of Americans who live a gluten free lifestyle,  34% reported experiencing food fear of missing out (FOMO) during holidays?*

Well no need to miss out on this delicious recipe! With the help of my partner, All But Gluten, I was able to make this spring stuffing recipe gluten free!

Spring Vegetable Stuffing

I combined their hearty Whole Grain bread, filled with vitamins and nutrients, with delicious spring vegetables like spinach and asparagus for a healthier, springy version of the classic Thanksgiving dish!

The flax seeds and sunflower seeds in the whole grain bread add that extra burst of flavor to an already flavor-packed dish!

Gluten Free Vegetable Stuffing Ingredients

Ingredients

  • 1 loaf All But Gluten Whole Grain Bread (cubed)
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup baby bella mushrooms (sliced)
  • 1 cup asparagus (chopped)
  • 1 cup spinach
  • 1 tbsp fresh italian parsley (chopped)
  • 1 tbsp green onions (chopped)
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 2 eggs
  • 2 cups vegetable (or chicken) broth

Lay the bread out in a baking dish the night before to dry out.

When you’re ready to make the dish, preheat the oven to 400°.

Heat the olive oil over medium heat in a large skillet. Add the onion, sauté 4-5 minutes. Add the garlic, sauté 1-2 minutes. Add the mushrooms, asparagus and spinach.

Vegetable Stuffing Recipe

Sauté 4-5 minutes. Add the fresh and dried herbs.

Spring Vegetable Stuffing Recipe

Transfer the vegetables to a large bowl with the cubed bread.

Gluten Free Vegetable Stuffing Recipe

Add the eggs and chicken broth.

Gluten Free Vegetable Stuffing Recipe

Toss lightly to combine, then place in an oven safe baking dish.

Gluten Free Vegetable Stuffing Recipe

Cover and cook 45-60 minutes. (If your baking dish doesn’t have a cover, you can simply cover it with foil.)

Gluten Free Spring Vegetable Stuffing

Fresh, light, filled with flavor and perfect for Easter dinner!

Gluten Free Spring Vegetable Stuffing

You can find All But Gluten products in the fresh bakery section of Safeway stores throughout California. The brand is quickly expanding into other major retailers throughout the US. Follow All But Gluten on Facebook and Twitter to find out where their products are offered near you.

Gluten Free Vegetable Stuffing Recipe

♣ Vegetarian Option: This recipe is vegetarian (when vegetable broth is used).

♦ Gluten Free Option: This recipe is gluten-free.

*Survey of 1,011 nationally Representative Americans who either live a gluten-free lifestyle or have chosen to reduce gluten in their diet or live a completely gluten-free lifestyle. Ages ranged from 18 and older, conducted by Edelman Berland on behalf of All But Gluten in April 2014.

Gluten Free Spring Vegetable Stuffing

Prep Time: 20 minutes

Cook Time: 50 minutes

Serving Size: 6-8

Gluten Free Spring Vegetable Stuffing

Ingredients

  • 1 loaf All But Gluten Whole Grain Bread (cubed)
  • 2 tbsp Enzo Olive Oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup baby bella mushrooms (sliced)
  • 1 cup asparagus (chopped)
  • 1 cup spinach
  • 1 tbsp fresh italian parsley (chopped)
  • 1 tbsp green onions (chopped)
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 2 eggs
  • 2 cups vegetable (or chicken) broth

Instructions

  1. Lay the bread out in a baking dish the night before to dry out.
  2. When you’re ready to make the dish, preheat the oven to 400°.
  3. Heat the olive oil over medium heat in a large skillet.
  4. Add the onion, sauté 4-5 minutes.
  5. Add the garlic, sauté 1-2 minutes.
  6. Add the mushrooms, asparagus and spinach.
  7. Sauté 4-5 minutes.
  8. Add the fresh and dried herbs.
  9. Transfer the vegetables to a large bowl with the cubed bread.
  10. Add the eggs and chicken broth.
  11. Toss lightly to combine, then place in an oven safe baking dish.
  12. Cover and cook 50-60 minutes. (If your baking dish doesn’t have a cover, you can simply cover it with foil.)
http://whitneybond.com/gluten-free-spring-vegetable-stuffing/