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gluten free pumpkin stuffing

Gluten Free Pumpkin Stuffing

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 2 hour
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 6 servings

Description

Add pumpkin to your thanksgiving table in more ways than just the pie with this recipe for gluten-free pumpkin stuffing! It’s easy to make and a sure crowd pleaser with all the fall flavors. Simple Mills’ Artisan bread Mix add nutrition to this side dish the whole family will love!


Ingredients

  • 1 package Simple Mills Artisan Bread Mix
  • 2 cups chicken broth, bone broth or water
  • 1/2 cup pumpkin puree 
  • 1/2 cup butternut squash, cubed and roasted (optional)*
  • 2 stalks celery, sliced or diced
  • 1 small onion, diced
  • 1 medium-sized apple, diced
  • 4 tbsp butter
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1/2 tsp dried sage
  • salt and pepper to taste

Instructions

  1. Prepare artisan bread according to package instructions for a loaf.** Add 1/2 cup pumpkin puree and combine well into batter.
  2. Bake and leave bread out overnight to dry out.
  3. Preheat oven to 300 degrees. Cut the loaf of bread into small (about 1-inch) cubes. Spread out on a baking sheet. Bake 50-60 minutes or until completely dried out.
  4. Preheat oven to 375 degrees F. Grease a 2 quart (or 8×8″) baking dish.
  5. Heat butter in a medium pan over medium heat. Add celery, onion and apple and sauté 7-10 minutes, or until very tender. Sprinkle with fresh herbs, salt, and pepper.
  6. Add dried bread cubes to a large bowl. Pour broth over bread cubes, working carefully not to smash the bread. When much of the broth has been absorbed, stir in sautéed veggie mixture.
  7. Gently pour mixture out into your prepared pan and shake to distribute evenly.
  8. Bake 375 degrees for about 60 minutes. Bread will darken a bit and it should look as if all of the liquid has been absorbed.

Notes

*Roast butternut squash ahead of time or opt for frozen that you can microwave when preparing the rest.

**For optimal results prepare the bread a day in advance so that it has time to dry out overnight.

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