This was something I wanted to bring to the upcoming holiday this week, something with flavor but also healthy. This is a dish that I can bring along to share with some of my family that cannot have gluten/dairy. But this is also great for keeping your nutrition in check! I hope you love this dish as much as I do!
Grain Free Flavorful Stuffing
Ingredients:
5 pearl onions, peeled and cut in half
4 small shallots, peeled and cut in half
1 stalk celery, cut in half lengthwise and chopped (I used 3 medium stalks with leaves)
1/4 cup organic extra virgin olive oil
3/4 – 1 cup gluten-free chicken broth (add more, 1 tablespoon at a time, if mixture becomes dry during cooking)
1/2 teaspoon rubbed sage (I used 1 teaspoon gluten-free poultry seasoning blend)
1/2 cup chopped walnuts (I used 3/4 cup pan-toasted walnuts)
8 ounces button mushrooms, quartered (I used 2 large portobello mushrooms, quartered and sliced about 1/4 inch thick)
Unrefined sea salt and ground pepper to taste
1 tablespoon chopped fresh parsley
Another option: For a meatier version, add chopped up chicken or turkey. I used some left over ground turkey that was in my fridge and it was super yummy!
Directions:
Heat oil in a deep saute pan. Add onions, shallots and celery. Stir to coat vegetables in oil. Brown slightly on medium heat for several minutes, stirring occasionally.
Add chicken stock, bring to a boil, reduce heat to low and cover pan. Simmer ingredients for 20 minutes. Add sage and salt and pepper to taste. Add walnuts, cover and continue to cook mixture, stirring occasionally, for 5 minutes.
Add mushrooms, gluten-free sausage (optional) and sherry (optional), cover and cook on medium for an additional 10-12 minutes, stirring occasionally. When mushrooms are cooked and walnuts slightly softened the stuffing is done. If there is excess liquid, cook uncovered to reduce, but leave some liquid for reheating.
Add additional salt and pepper if needed.
Serve warm or refrigerate and reheat when ready to serve. When serving, sprinkle with chopped fresh parsley.