Hazelnut Sage Stuffing (Gluten-Free optional)
Hazelnut Sage Stuffing (Gluten-Free optional) might be a good recipe to expand your side dish recipe box. For 93 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 12. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 244 calories, 10g of protein, and 10g of fat per serving. 12 people found this recipe to be scrumptious and satisfying. If you have multigrain bread, eggs, fennel bulb, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is brought to you by Go Dairy Free. Overall, this recipe earns a spectacular spoonacular score of 86%. Users who liked this recipe also liked Emma’s Favorite Cupcakes (dairy- and gluten-free optional), Orange Cranberry Oatmeal Muffins (Gluten-Free Optional), and Healthy & Gluten Free Gingersnaps (optional protein addition!).
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1 pound Cremini mushrooms, chopped
2 eggs
1 bulb fennel, chopped
2 garlic cloves, minced
1/2 cup chopped hazelnuts
1 loaf Multigrain Bread (such as Rudi's Organic Multigrain Bread or Rudi's Gluten-Free Multigrain Bread)
1/4 cup olive oil
4 tablespoons sage, minced
salt and pepper
1-1/2 cup veggie stock (homemade is always better)
1 whole yellow onion, chopped
Equipment:
oven
baking sheet
frying pan
bowl
Cooking instruction summary:
Preheat your oven to 250 degrees.Cut the loaf of bread into rough cubes, anywhere from 1/2 inch to 3/4¾inch 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 degrees.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, a turkey and a bib. It’s Thanksgiving.
Step by step:
1. Preheat your oven to 250 degrees.
2. Cut the loaf of bread into rough cubes, anywhere from 1/2 inch to 3/4¾inch pieces.
3. 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 degrees.
4. 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.
5. 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.
6. 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.
7. 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).
8. Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.
9. 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, a turkey and a bib. It’s Thanksgiving.
Nutrition Information:
covered percent of daily need
