The stuffing for Thanksgiving is a sought after side dish. Just ask anyone that's vegan the sides ARE the meal. Add in a complexity of gluten free and finding food at Thanksgiving becomes a treacherous affair.
Guess I'll eat beforehand...
Not this Thanksgiving! We're giving you a gluten free stuffing recipe that you'll be salivating over. Using our Gluten Free Croutons (made from sorghum) and our vegan "bone" broth you'll be able to enjoy this delicious vegan and gluten free treat at Thanksgiving along with everyone else.
Serves 10-12 depending on portion size.
INGREDIENTS:
- 3 cups Organic Pharmer Gluten-Free Croutons
- 3 cups Organic Pharmer Vegan "Bone" Broth or your choice of brand.
- 1/3 cup organic, fruit-juice sweetened dried cranberries
- ¼ cup water
- 1 Cup cooked Wild Rice (use what works for you - we prepared ours in vegetable stock)
- ¼ Cup Extra Virgin Olive Oil
- ½ Cup Leek (white part only) split lengthwise, rinsed, and chopped
- ½ Cup Yellow Onion, diced
- 1 Cup Celery diced
- ½ Cup Mushrooms, diced
- 2 cloves garlic, minced
- ¼ Cup minced fresh parsley
- 2 Tbsp fresh rosemary minced
- 1 Tbsp fresh sage minced
- 1 Tbsp fresh thyme
- Splash of dry sherry (optional)
- 6 oz cooked chestnuts, diced
- 1 medium apple (we used fuji) peeled, cored, diced
- Salt and Pepper to taste
- 3 flax egg (3 Tbsp ground flax mixed well with 9 Tbsp water, let set to thicken)
- Avocado Oil to Drizzle (optional)
DIRECTIONS:
- Prepare Wild Rice according to package specifications. (We used ½ Cup dry, washed and toasted in 2 tsp Olive Oil, simmered in our Vegan "Bone" Broth or vegetable stock of choice)
- While rice is cooking, reconstitute dried cranberries in water.
- Heat ¼ cup olive oil in a large sauté pan over medium- high heat. Add onion, leek, celery, mushrooms, garlic, and herbs. Cook, stirring often, until softened, about 8 – 10 minutes. Deglaze pan with sherry and let alcohol cook off (3-5 minutes).
- In a large mixing bowl, combine croutons, chestnuts, apple, soaked cranberries (including the juice), cooked wild rice and the entire contents of the sauté pan, including cooking oil.
- Stir mixture well until evenly combined. Add salt, pepper, and broth to the bowl and mix again. Let the mixture sit for 10 minutes. Mix in flax egg
- Transfer stuffing to a greased 9” x 13” baking dish. The mixture will be soupy. Drizzle with Avocado Oil
- Place a piece of baking paper (parchment) over the casserole and cover tightly with aluminum foil.
- Bake in a preheated 350 degree oven for 60 minutes. Remove foil and baking paper, increase temperature to 375 and bake for an additional 15-20 minutes, or until golden brown and crispy on top.
- Serve warm or at room temperature.
