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Gluten Free Spring Vegetable Stuffing
Print Recipe
Traditional stuffing is given a gluten free, spring twist in this vegetable stuffing recipe filled with fresh spring herbs and vegetables!
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings
6
people
Calories
465
Author
Whitney Bond
Ingredients
1
loaf
gluten free whole grain bread
cubed
2
tbsp
olive oil
1
cup
onion
diced
3
cloves
garlic
minced
1
cup
baby bella mushrooms
sliced
1
cup
asparagus
diced
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 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.
Add the onion, sauté 4-5 minutes.
Add the garlic, mushrooms, asparagus and spinach, sauté 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 cover, you can simply cover it with foil.)
Nutrition
Serving:
6
g
|
Calories:
465
kcal
|
Carbohydrates:
67
g
|
Protein:
9
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
1003
mg
|
Potassium:
191
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
1255
mg
|
Vitamin C:
6.1
mg
|
Calcium:
185
mg
|
Iron:
1.7
mg