Nothing says Thanksgiving like stuffing. I’m a vegetarian, so my Thanksgivings are always turkey-free…but that doesn’t mean I can’t enjoy a good stuffing. Yet, after having to change my diet to strictly vegetarian to also incorporating a gluten-free menu, it can be a bit of a challenge, especially during the holidays when get-togethers and parties don’t always offer sufficient menus to fit into your dietary needs.
But that doesn’t have to be the case. Thanks to my friends at Rudi’s Gluten-Free Bakery, this amazing and delicious stuffing is the perfect pairing for your Thanksgiving feast. Whether you need to eat gluten-free, or whether you have a vegetarian diet…this stuffing satisfies each of those. And if you do happen to enjoy a bit of turkey on the big day, I guarantee that this is far better than what Stove Top has on the grocery shelves.
I cooked this up this evening and ate it on its own for dinner and was blown away by the layers of flavor throughout. The hazelnut roasts beautifully while the dish cooks up in the oven. And the sage pairs beautifully with the array of vegetables that are included. Honestly…you’ll want to eat it straight from the oven.
Recipe: Gluten-Free Hazelnut Sage Stuffing
Servings: 10-12 servings
Time: Prep 40 minutes; Baking 20 minutes
Ingredients:
- 1 loaf Rudi’s Gluten-Free Multigrain Bread
- 1/4 cup olive oil
- 1 whole yellow onion, chopped
- 1 bulb fennel, chopped
- 2 garlic cloves, minced
- 4 tablespoons sage, minced
- 1 pound Cremini mushrooms, chopped
- salt and pepper
- 1-1/2 cups veggie stock
- 2 eggs
- 1/2 cup chopped hazelnuts
Directions:
Preheat the oven to 250°F.
Cut the loaf of bread into 1/2 inch to 3/4 inch pieces.
Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.
Set the bread aside and turn the oven temperature up to 350°F.
Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.
Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume.
Season everything with salt and pepper as you go along and taste, taste, taste!
Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.
Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).
Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.
Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.
Get a spoon and dig in. It’s Thanksgiving.
~*~*~
This stuffing is incredible. So often, stuffing tends to be runny and an over-gooey, soupy mess. This cooked up to perfection, crisping in the right places. In the oven, the mix of vegetables and bread meld together with the egg binder and really bring this beautiful stuffing together. And the flavor…with the addition of the hazelnuts, it’s a fantastic party on your palate. Plate this up on its own, or pair it with your Thanksgiving meal of choice. Trust me…you’ll have as much fun preparing it and enjoying the aroma as it cooks as you will devouring it. And with flavors this amazing…trust me…it will be devoured. Quickly.
Rudi’s Gluten-Free Bakery does the holidays a favor and makes it an enjoyable feast for everyone at the table. Give thanks this year…and be thankful for all you have.
Happy Thanksgiving!
The Celiathlete 
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