Gluten Free StuffingThanksgiving
My first attempt at Gluten Free Thanksgiving Stuffing using my teff flour bread. I added fennel, apples and mushrooms to the mirepoix for additional flavor.
Servings 12 people
Ingredients
- 1 Loaf Teff flour bread cut in cubes
- 1 Whole Onion diced
- 1 Bulb Fennel diced
- 2 Pints Mushrooms chopped
- 2 Stalks Celery diced
- 2 Whole Carrots rough chop
- 1 Whole Leek whites and a little green
- 2 Whole Apples cored and rough chop
- 2 Cloves Garlic chopped
- 2 Tsp Salt
- 2 Tsp Pepper
- 1 Tsp Dried Sage
- 2 Tsp Dried Thyme
- 1 Tsp Dried Tarragon
- 4 Cups Turkey Stock
- 1 Tbsp Olive Oil
Instructions
- Begin by heating the oil in a skillet. Add the mirepoix, fennel, leeks and spices to the skillet and cook for 6 - 8 minutes to soften. Add in the mushrooms and cook for another 5 minutes to reduce the mushrooms.Let cool. Grease a baking dish. Add in all the ingredients including the bread. Add the stock a couple of cups at a time. Mix thoroughly. Add the rest of the stock. Let soak for 30 minutes.Bake in a 325 degree oven for 45 minutes. Finish under the broiler to brown the top of the stuffing.Serve and enjoy!