Mediterranean Spinach and Mushroom Stuffing
Description
Use this wonderful stuffing for your holiday turkeys or to eat with crackers. This Gluten Free recipe will be a healthy alternative to fattening stuffings.
Ingredients
24 ounce loaf brown rice bread (fruit-sweetened), cubed and lightly toasted
1 large yellow onion, chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh garlic, minced
8 ounce package of Crimini or Baby Bella mushrooms, cleaned and sliced thin
12 ounces of organic baby spinach, washed and chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh sage, chopped
3 1/2 cups low-sodium chicken stock (preferably organic)
1/2 cup ground Salba™
1/2 cup fresh grated Parmigiano-Reggiano cheese
pinch of ground nutmeg
1/2 cup pine nuts, lightly toasted in 350? F oven for 10 minutes
1/3 cup currants
1/4 cup fresh flat leaf parsley, chopped
sea salt and pepper to taste
Cooking Instructions
Preheat oven to 350 degrees F.
Lightly oil a 2 ½- to 3-quart casserole dish with canola oil.
Remove from oven and place in a large mixing bowl.
In a large skillet, heat 2 tablespoons of the olive oil.
Add onions and sauté over medium heat for 3 – 4 minutes until softened.
Add mushrooms and garlic and continue cooking for 4 – 5 minutes or until mushrooms are soft.
Add chopped spinach, thyme and sage and cook for an additional 3 – 4 minutes, until spinach is wilted.
Add vegetable mixture to bowl with bread.
In a separate bowl, mix together Salba™, chicken stock and ¼ cup of the Parmigiano-Reggiano cheese.
Let sit for about 5 minutes, then combine with the bread-spinach mixture.
Add nutmeg, pine nuts, currants, parsley, salt and pepper. Stir well until all liquid has been absorbed by bread cubes.
Spoon mixture into prepared baking dish and sprinkle the remaining ¼ cup grated Parmigiano-Reggiano cheese over the top.
Drizzle with remaining 1 tablespoon olive oil and bake uncovered for 45 minutes or until top is golden.
Other Recipes In: Appetizers