Turkey may be the traditional name of the Thanksgiving game but stuffing has stolen the spotlight for most of us. IT’S JUST SO GOOD. Especially during a time of year when we’re much closer to winter and summer warmth is far off in our memory. And for me, nothing says comfort food like a casserole almost entirely made of CARBS. ;)
Making a clean stuffing (so you can eat the stuffing without feeling so STUFFED!) has been high on my to-do list and last year I think I nailed it! Made with a hemp, flax seed vegan/gluten free bread (from your freezer section) and local apples made a sage stuffing that was light and digestion friendly. The bread toasted up crisp and held its own even after baking. And most importantly the flavor got a thumbs-up from everyone at our table.
Gluten Free/Vegan Apple and Sage Stuffing:
1 loaf Three Bakers 7 Ancient Grains Whole Grain Bread
1 cup diced onion
1 cup diced celery
1 T. minced thyme
1 T. minced sage
2 baking apples (I used Cortland)
Kitchen Basic’s Unsalted Vegetable Stock
Preheat oven to 400.
Thaw loaf of Three Bakers bread and tear into 1 inch – 1.5 inch pieces (shape and size isn’t crucial here!) and toss with olive oil, salt/pepper. Distribute evenly on a large baking sheet bake and bake at 400 degrees for 15 minutes or until browned (it will be slightly darker than a normal bread but that’s fine!), set aside.
Turn oven down to 375.
Heat 3 T. olive oil in a large skillet over medium heat. Add celery, onions, apples, sage and thyme, salt/pepper to taste. Cook 5 minutes. Transfer toasted bread to a 9×13 casserole pan and add vegetables and broth. Set aside to allow the bread to absorb some of the liquid. Cover with foil and bake for 30 minutes. After 30 minutes remove the foil and bake for another 30. Allow to set 15 minutes before serving.
A FEW OTHER THANKSGIVING RECIPES WE ARE LOVING THIS YEAR: Kabocha Squash with Miso Tahini Dill Sauce, Pomegranate, and Walnuts shared by Hungry Curious
3-Ingredient Cranberry Sauce shared by In It For The Long Run
Sweet Potato Casserole with Cinnamon Pecan Oat Crumble shared by Pickles & Honey
Warm Wild Rice Salad with Pomegranate, Roasted Squash & Pine Nuts shared by Port and Fin
Cinnamon Spice Roasted Carrots shared by Sweet Phi