Dive into the rustic and hearty flavors of autumn with this Root Vegetable Gluten-Free Stuffing. A celebration of the season’s bounty, this recipe brings together a medley of root vegetables and earthy herbs, creating a gluten-free side dish that’s not only nutritious but also incredibly flavorful. Whether you’re catering to gluten-sensitive guests or simply looking for a healthier twist on traditional stuffing, this recipe is a delightful addition to any table.
Ingredients:
- 2 cups diced butternut squash
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 cup diced sweet potatoes
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 cup chopped fresh parsley
- 2 cups gluten-free bread cubes, lightly toasted
- 1-1.5 cups vegetable broth, as needed
- 1/2 cup dried cranberries (optional)
- 1/2 cup chopped pecans (optional)
Instructions:
1.Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the butternut squash, carrots, parsnips, and sweet potatoes with 2 tablespoons of olive oil, salt, and pepper until well coated. Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, or until the vegetables are tender and beginning to caramelize. Remove from the oven and set aside.
2.Sauté the Aromatics:
While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and celery, cooking until they are soft and translucent, about 5-7 minutes. Add the garlic, thyme, rosemary, and sage, cooking for another minute until fragrant.
3.Combine the Stuffing Mixture:
In a large bowl, combine the roasted root vegetables, sautéed aromatics, chopped parsley, gluten-free bread cubes, dried cranberries (if using), and chopped pecans (if using). Gently toss to combine.
4.Moisten and Bake:
Gradually add the vegetable broth to the stuffing mixture, tossing gently until the bread cubes are moistened but not soggy, using more or less broth as needed. Season with salt and pepper to taste.
5.Bake the Stuffing:
Transfer the stuffing mixture to a greased baking dish. Cover with aluminum foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
6.Serve:
Let the stuffing cool slightly before serving. This root vegetable gluten-free stuffing is a wonderful complement to any meal, offering a colorful and flavorful alternative to traditional stuffing.
This Root Vegetable Gluten-Free Stuffing not only caters to those with gluten sensitivities but also introduces a rich tapestry of flavors and textures that will enhance your dining experience. It’s a testament to how simple ingredients, when combined thoughtfully, can create a dish that’s both nourishing and satisfying.
