Gluten-Free Stuffing

Recipe from the article Savory Holiday Sides

Gluten-Free Stuffing

This stuffing has lively, aromatic notes with fresh herbs, crisp celery, seaweed and hearty mushrooms.It’s an earthy stuffing with textures of the forest and a hint of the sea, buttressed by plenty of antioxidants.

Ingredients

  • 2 loaves gluten-free bread
  • ½ shallot, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 Tbsp. Macadamia nut oil or olive oil
  • 4 celery stalks, with leaves, chopped
  • 2 cups wild mushrooms, washed and stems removed
  • ½ small lemon
  • 1 Tbsp. gluten-free tamari
  • 1 Tbsp. chopped fresh sage
  • 1 Tbsp. chopped fresh thyme
  • ¼ cup premium Atlantic organic seaweed, finely chopped
  • 1 tsp. large-grain Celtic sea salt (optional)
  • 1 cup filtered water

Directions

Preheat the oven to 350F. Cut the gluten-free bread loaves into ½-inch cubes. Spread them out evenly in a flat rectangular baking dish. Set aside. In a large saucepan, sauté the shallot and garlic in the oil over medium heat for 30 seconds, add the chopped celery and stir until the colour brightens. Add mushrooms and continue to sauté until brown and the juices have made a nice broth in the pan. Squeeze in the lemon, add the tamari and stir again. Turn the sautéed mixture out over the bread cubes. Sprinkle with the fresh herbs and seaweed and mix well. If needed, add the sea salt.

Transfer to a large flat casserole dish. Add ½ cup of the filtered water. Cover the dish with aluminum foil or lid and bake for 30 minutes, until moist and heated through. Add the remaining ½ cup water, if needed.

Nutrition facts per serving: Calories 250; protein 8g; fat 12g; carbs 27g.

Savoury Sides Recipes:


Click to view this article in IMPACT Magazine – The Cool Issue, November/December 2017.

Rich Roll & Julie Piatt – Vegan athlete and chef, authors of The Plantpower Way

Instagram: @richroll @srimati Twitter: @richroll @srimati

Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright ©2015, Rich Roll & Julie Piatt 

Support Local Media

Since 1991, IMPACT Magazine has produced freely distributed award-winning editorial content, including departments on fitness, health, nutrition, food, training, sports medicine, travel and features on the top athletes across the country.

Why Your Support Matters

IMPACT Magazine has kept its publication free and available to readers for 30 years. We believe that everyone deserves access to quality, credible health and fitness content to live their healthiest and best lives. We pride ourselves on delivering the best editorial from the best experts in their fields along with supporting both local and national brands that align with our core values.

We are independently owned and operated and support local fitness and health professionals, writers, photographers, designers and artists.

Please consider supporting IMPACT Magazine by making a donation of any amount via PayPal below. Your donations will help us continue to make an IMPACT into the future!

Impact Magazine DonationsDonate to Impact Magazine