Gluten Free Spring Vegetable Stuffing
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Traditional stuffing is given a gluten free, spring twist in this vegetable stuffing recipe filled with fresh spring herbs and vegetables!
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!
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.
I combined hearty whole grain gluten free bread with delicious spring vegetables like spinach and asparagus for a healthier, springy version of the classic Thanksgiving dish!
Ingredients
- 1 loaf gluten free whole grain bread (cubed)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup baby bella mushrooms (sliced)
- 1 cup asparagus (chopped)
- 1 cup spinach
- 1 tablespoon fresh Italian parsley (chopped)
- 1 tablespoon green onions (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- 2 eggs
- 2 cups vegetable (or chicken) broth
Instructions
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°F.
Heat the olive oil over medium heat in a large skillet on the stove. Add the onion, cook for 4-5 minutes. Add the garlic, mushrooms, asparagus and spinach.
Cook for 4-5 minutes. Add the fresh and dried herbs.
Transfer the vegetables to a large bowl with the cubed bread.
Add the eggs and chicken broth.
Toss lightly to combine, then place in an oven safe baking dish.
Cover and cook for 45-60 minutes. (If your baking dish doesn’t have a lid, you can simply cover it with foil.)
Fresh, light, filled with flavor and perfect for Easter dinner! Pair it with Honey Glazed Ham and Roasted Carrots.
Gluten Free Spring Vegetable Stuffing
Ingredients
- 1 loaf gluten free whole grain bread, cubed
- 2 tablespoons olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup baby bella mushrooms, sliced
- 1 cup asparagus, diced
- 1 cup spinach
- 1 tablespoon fresh italian parsley, chopped
- 1 tablespoon green onions, chopped
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- 2 eggs
- 2 cups vegetable broth, or chicken broth
Instructions
- 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°F.
- Heat the olive oil over medium heat in a large skillet on the stove.
- Add the onion and cook for 4-5 minutes. Add the garlic, mushrooms, asparagus and spinach, cook for another 4-5 minutes. Add the fresh and dried herbs.
- Transfer the vegetables to a large bowl with the cubed bread. Add the eggs and chicken broth.
- Toss lightly to combine, then place in an oven safe baking dish.
- Cover and cook 50-60 minutes. (If your baking dish doesn’t have a lid, you can simply cover it with foil.)
Nutrition Facts
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