Gluten-Free Vegetarian Stuffing with Brussels Sprouts
A gluten-free Thanksgiving stuffing with brussesl sprouts!
Yield: 6
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped leeks
- 10 ounces mushrooms cleaned and diced
- 3/4 pound brussels sprouts trimmed and quartered
- 1/2 teaspoon kosher salt + more for finishing
- 8 cups cubed Udi's gluten free bread
- 2 1/2 cups low sodium vegetable broth
- 2 tablespoons apple cider vinegar
- 2 large eggs lightly whisked
- 1 1/2 tablespoons minced fresh rosemary
- 1 1/2 tablespoons minced fresh thyme
- 3/4 cup dried cranberries
Instructions
- Leave the cubed bread sit out uncovered as you are preparing the rest of the ingredients. To begin, preheat oven to 375 degrees. In a large sauté pan, heat olive oil over medium high heat. Add leeks and cook for 3-4 minutes, until they start to soften.
- Stir in mushrooms and a pinch of salt, then cook for 4 minutes, until mushrooms start to sweat.
- Stir In brussels sprouts, salt and pepper and cook for another 4 minutes. Add 1/2 cup broth and the apple cider vinegar, bring to boil. Cook until just a little liquid remains.
- Dump into a large bowl, followed by the bread. Drizzle remaining broth over the mixture, followed by the eggs, herbs, and cranberries.
- Stir well to coat and allow the bread to absorb the liquid. Bake for 30-35 minutes, or until bread has turned golden brown. Serve warm.
