Renee Clerkin
Dietitian | Nutritionist
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Gluten-Free Stuffing
SERVES: 12
INGREDIENTS
1 Cup uncooked millet
3.75 Cups reduced sodium vegetable broth
2 Tablespoons butter
1 White onion, diced
6 Cloves garlic, minced
2 Tablespoons chopped fresh thyme
2 Tablespoons chopped fresh sage
1 Cup loosely packed chopped fresh parsley
2 Cups sliced mushrooms (any variety will work)
2 Cups diced celery
2 Cups chopped Brussels sprouts
1 Whole egg + 1 egg white
Sea salt and pepper, to taste
DIRECTIONS
1

In a medium saucepan, bring millet and 3 cups of vegetable broth to a boil. Reduce heat, cover and simmer for 30 minutes.

2

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.

3

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.

4

Uncover and bake for an additional 25-30 minutes. Enjoy!