Gluten Free Spring Vegetable Stuffing
Traditional stuffing is given a gluten free, spring twist in this vegetable stuffing recipe filled with fresh spring herbs and vegetables!
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
Serving 6servingCalories 465kcal (23%)Carbohydrates 67g (22%)Protein 9g (18%)Fat 15g (23%)Saturated Fat 1g (5%)Cholesterol 79mg (26%)Sodium 1003mg (42%)Potassium 191mg (5%)Fiber 4g (16%)Sugar 11g (12%)Vitamin A 1255mg (25%)Vitamin C 6.1mg (7%)Calcium 185mg (19%)Iron 1.7mg (9%)
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