There’s no need to skip the holiday stuffing with this delicious gluten-free recipe. Created by Justin Cucci, chef and owner of Denver’s popular Root Down Restaurant, this Gluten-Free Thanksgiving Stuffing combines fresh vegetables, fruits and nuts to make a dish that will make everyone say thanks. Even your gluten loving friends won’t be able to tell it’s gluten-free!
Created by Justin Cucci, Root Down chef and owner
Makes 12 servings
- 2 cups Veggie stock or broth
- 1 ounces dried porcini or Fresh Shitakes mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green apple
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon kosher salt,
- 1 1/2 cups Rudi’s Gluten-Free Bakery bread (either Cinnamon Raisin or Multigrain), cut into 1/2-inch cubes
- 1/3 cup dried cherries
- 1/3 cup chopped pecans
- 1 whole eggs, beaten
- 1 teaspoons dried rubbed sage
- 1/2 teaspoon fresh sage
- 1 teaspoons dried parsley
- 1/2 teaspoon fresh parsley
- 1/4teaspoon freshly ground black pepper
Preheat the oven to 400°F.
Heat the veggie broth in the sauce pan to simmer, remove from heat. If using dried mushrooms, place mushrooms in bowl and pour heated broth over them. Cover and allow to sit for 35 minutes. If using fresh shitakes, skip this step.
In a large mixing bowl toss the onion, celery, and green apple (and shitakes if not using dried mushrooms) with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, remove the sheet pan and spread the Rudi’s Gluten-Free Bakery bread over the vegetables. Return the pan to the oven and continue cooking.
If using dried mushrooms, drain the mushrooms, reserving 1 cup ONLY of the liquid. Chop the mushrooms.
Chop the mushrooms and place in a large oven proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary.
Heat the stuffing in the oven to warm up.