Kickin’ It Clean Holiday Style
I have been on a mission to make a gluten-free stuffing. And after a lot of experimenting, here is my creation!
- 1 loaf of gluten-free bread, cut into 1-inch cubes (4 cups)
- 1/2 cup pecan halves
- 4 Tbsp. extra virgin olive oil
- 1 medium-sized yellow onion, diced
- 2 cloves of garlic, diced
- 3 fresh sage leaves, chopped
- 1 tsp. fresh rosemary leaves, chopped finely
- 2 stalks celery, chopped
- 2 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 1/2 cups vegetable stock
- 1 red apple, chopped into cubes
- Sea alt and pepper to taste
Preheat oven to 350 degrees. Spread bread cubes evenly on a large cookie sheet. Toast until until the bread cubes have browned, about 15 minutes, using a spatula to flip the cubes halfway through. Remove from oven and set aside to cool.
I used Udi’s brand but you can find one that you like. I was trying to find a good GF homemade bread at the farmer’s market the other day but no luck. Udi’s was delish so it all worked out.
In a large skillet, toast pecan halves over medium heat for 2 minutes. Pecans are done when they have turned a darker shade of brown. Remove from heat and set aside. Be careful not to burn! I wasn’t watching the first time and they burned quickly.
Over medium heat, warm olive oil in a large skillet. Add onions and saute for 3 minutes. Add garlic, sage, rosemary, and celery, and saute for an additional 3 minutes.
Add salt, pepper and bread cubes and mix well. Pour in vegetable stock mixing until bread cubes are coated. Remove from heat and allow to soak for 5 minutes. You can mix to stir in more absorption.
Next fold in apple chunks and toasted pecans. Pour the stuffing mixture into a 9-by-13-inch pan. Bake uncovered for 30 minutes. Sea salt and pepper to taste.
Serve. Makes 6-8 servings for your dinner party.
Do you dig stuffing as much as me?
Want more delicious “clean” recipes for your holiday shindig?
Here’s the hookup:
Kickin’ It Clean Holiday Style (20 recipes all in a nice package!)