Don’t let the name of this recipe fool you. This gluten-free stuffing is for everyone. In fact, my brother-in-law admitted that he preferred this version over traditional stuffing made with bread.
The inspiration for this stuffing came from a recent conversation I had with one of my friends about developing a tasty gluten-free recipe that used whole foods instead of just swapping regular bread for a gluten-free alternative. Gluten-free bread can be highly processed and nutrient-void, so the challenge was to make a stuffing that used real, non-processed food. This gluten-free stuffing also has roughly half the calories and twice the amount of fiber as most traditional stuffing recipes.
In a medium saucepan, bring millet and 3 cups of vegetable broth to a boil. Reduce heat, cover and simmer for 30 minutes.
Meanwhile, heat butter in a large skillet over medium-high heat and cook onion for 3-4 minutes. Add garlic, thyme, sage, parsley, mushrooms, celery and Brussels sprouts and cook, stirring occasionally, for an additional 8-10 minutes, until vegetables are cooked.
Lightly whisk eggs into 3/4 cup vegetable broth and mix with cooked vegetables, millet, salt and pepper. Pour mixture into lightly greased 9×12 baking dish, and bake covered at 375º for 30 minutes.
Uncover and bake for an additional 25-30 minutes. Enjoy!
TIP: To make this gluten-free stuffing vegan, use oil in place of butter and flaxseed in place of eggs. One tablespoon flaxseed mixed into 3 tablespoons water is a vegan substitute for one egg.
Renee is a Registered Dietician and Nutritionist.
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