WONDERGRAIN GLUTEN-FREE STUFFING
Prep Time: 20 min
Cooking Time: 60 min
Serves: 8-10 (As A Side)
“Cook me…Freeze me…Reheat me… I will be as delicious as if you had just cooked me.”
If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.
- 3 medium to large sweet potatoes, peeled and cubed
- 1 ½ cups diced celery
- 1 large onion diced
- 10 ounces chopped baby bella mushrooms
- 2-3 cloves of garlic finely minced (or use a garlic press)
¾ cup of toasted chopped pecans ***
- Handful fresh sage finely chopped
- 2-3 sprigs of fresh rosemary finely chopped
- 4 cups of cooked Wondergrain (cooked in a vegetable or chicken broth)**
- Olive Oil
- Salt & Pepper to taste
- Pinch crushed red peppers (to taste or feel free to omit)
- ½ cup of dried cranberries
** Cook Wondergrain according to directions on package use a vegetable or chicken broth instead of water. Start your grain before chopping your veggies. Or better yet, always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish.
*** Place raw pecans in a Ziploc and use a rolling pin to break them up into smaller pieces. Place in a sauté pan/skillet over a medium heat, until nuts start to color (always tossing the nuts in the pan as not to burn!)
Maybe 1-2 minutes, remove from heat and let cool.
Heat oven to 400. In a large bowl, toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary, sage and olive oil until evenly coated. Add salt and pepper to taste. Spread out evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through.
Mix the roasted vegetables and cooked Wondergrain. Toss in your toasted pecans and fluff to combine. Now add your seasonings: salt, pepper, red pepper flakes, (optional), and cranberries. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top become golden brown.
This stuffing is more on the dry side. If you prefer a moist stuffing add ¼ cup to ½ a cup of broth to your desired taste before baking in the oven.
See the step by step cooking instructions below.
Use a rolling pin to break pecans into small pieces
Place pecans in a sauté pan/skillet over a medium heat, until nuts start to color (always tossing the nuts in the pan as not to burn)!
In a large bowl toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary, sage and olive oil until evenly coated.
Spread vegetables evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through. (See remaining steps in the directions section above)
Step 5: Remove stuffing from oven, serve immediately.