Gluten-Free Whole-Grain Stuffing Squares

Gluten-Free Whole-Grain Stuffing Squares is a side dish that serves 8. For 49 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 161 calories, 5g of protein, and 11g of fat. 22 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Thanksgiving. It is brought to you by Foodnetwork. Head to the store and pick up celery, black pepper, salt, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 51%, this dish is good. If you like this recipe, you might also like recipes such as Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/4 teaspoon baking soda

1/2 teaspoon freshly ground black pepper

1 cup shredded carrots

1/2 cup finely chopped celery

2 large eggs, beaten with 1/4 cup water

5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed

1 8-ounce package mushrooms, thinly sliced

5 tablespoons olive oil

1 medium onion, finely chopped

1 teaspoon salt

Equipment:

baking pan

oven

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs. Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.

 

Step by step:


1. Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish.

2. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat.

3. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.

4. Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes.

5. Add to the breadcrumb mixture.

6. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes.

7. Let cool for 5 minutes; cut into 16 squares.


Nutrition Information:

Quickview
158k Calories
5g Protein
10g Total Fat
11g Carbs
7% Health Score
Limit These
Calories
158k
8%

Fat
10g
16%

  Saturated Fat
1g
11%

Carbohydrates
11g
4%

  Sugar
3g
3%

Cholesterol
46mg
16%

Sodium
431mg
19%

Get Enough Of These
Protein
5g
10%

Vitamin A
2770IU
55%

Manganese
0.46mg
23%

Selenium
13µg
20%

Vitamin B2
0.23mg
13%

Vitamin E
1mg
11%

Vitamin K
10µg
10%

Vitamin B3
2mg
10%

Phosphorus
96mg
10%

Fiber
2g
9%

Copper
0.18mg
9%

Vitamin B5
0.82mg
8%

Vitamin B1
0.11mg
7%

Potassium
240mg
7%

Folate
27µg
7%

Vitamin B6
0.13mg
7%

Magnesium
22mg
6%

Iron
0.94mg
5%

Zinc
0.7mg
5%

Calcium
38mg
4%

Vitamin C
2mg
3%

Vitamin B12
0.12µg
2%

Vitamin D
0.31µg
2%

covered percent of daily need
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