While traditional Thanksgiving stuffing isn’t something you’d consider the healthiest item on the menu, it can be nutrient-dense and beneficial. Classic enough to fit in, yet funky enough to inspire palettes, this gorgeous recipe boasts nutrient- AND flavor-density. Gluten-free, dairy-free and totally seasonal!
Ingredients:
- 1 loaf of your favorite gluten free bread (bonus if it’s sourdough), sliced and cut into 1” squares
- 1.5 cups celery, cut into medium cubes
- 3 cups delicata squash, peel on and cut into medium cubes
- 2 cups yellow onions, cut into medium cubes. Vidalias are our favorite here.
- 2 medium Honey Crisp or Jazz apple (about 1.5 cups), cored and cut into medium cubes
- 1 cup pitted Castelvetrano olives, sliced into rounds
- Fresh Thyme, 1/2 TB chopped fine
- 1/4 cup Parsley, chopped fine
- 1 TB Turmeric,
- 1 tsp Smoked Paprika
- 2-3 cups of Boulder Broth any flavor
- ¼ cup ghee
- Salt and Pepper to taste
Instructions:
- Preheat oven to 400. Once heated, place the bread cubes on a baking sheet and bake until crunchy and dry, about 20-30 minutes, tossing them along the way, and making sure they don’t brown too much or burn.
- In a large sauté pan, melt the ghee on medium, and add the onion, celery, and delicata. Sauté until the onions are translucent and the aromas are high. Add the dry spices, fresh thyme and a pinch each of salt & pepper, mix well. Add in the apples, sauté a few minutes more. Add the parsley and olives, mix well. Add your toasted bread and mix again, transferring to a large bowl if you cannot get a good mix in the pan. Taste the mix now for salt and pepper, adding as needed, knowing it will get more flavorful with the broth addition. Add all to your baking dish and spread evenly. Pour in broth till it reaches just below the surface of the stuffing mix, you may have some broth left over, or need to add a bit of water.
- Bake at 350, for 20-30 minutes, until bubbling and slightly toasty on top!
