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Gluten Free Spring Vegetable Stuffing
Traditional stuffing is given a gluten free, spring twist in this vegetable stuffing recipe filled with fresh spring herbs and vegetables!
Servings:
6
people
Prep Time:
20
mins
Cook Time:
50
mins
Total Time:
1
hr
10
mins
Author:
Whitney Bond
Course:
Side Dish
Cuisine:
American
Ingredients
½
1x
2x
1
loaf
gluten free whole grain bread
,
cubed
2
tbsp
olive oil
1
cup
onion
,
diced
3
cloves
garlic
,
minced
1
cup
baby bella mushrooms
,
sliced
1
cup
asparagus
,
diced
1
cup
spinach
1
tbsp
fresh italian parsley
,
chopped
1
tbsp
green onions
,
chopped
1
tsp
dried oregano
1
tsp
black pepper
½
tsp
kosher salt
2
eggs
2
cups
vegetable broth
,
or chicken broth
Instructions
Lay the bread out in a baking dish the night before to dry out.
When you’re ready to make the dish, preheat the oven to 400°F.
Heat the olive oil over medium heat in a large skillet.
Add the onion, sauté 4-5 minutes.
Add the garlic, mushrooms, asparagus and spinach, sauté 4-5 minutes.
Add the fresh and dried herbs.
Transfer the vegetables to a large bowl with the cubed bread.
Add the eggs and chicken broth.
Toss lightly to combine, then place in an oven safe baking dish.
Cover and cook 50-60 minutes. (If your baking dish doesn’t have a cover, you can simply cover it with foil.)
Nutrition Facts
Serving
6
g
Calories
465
kcal
(23%)
Carbohydrates
67
g
(22%)
Protein
9
g
(18%)
Fat
15
g
(23%)
Saturated Fat
1
g
(5%)
Cholesterol
79
mg
(26%)
Sodium
1003
mg
(42%)
Potassium
191
mg
(5%)
Fiber
4
g
(16%)
Sugar
11
g
(12%)
Vitamin A
1255
mg
(25%)
Vitamin C
6.1
mg
(7%)
Calcium
185
mg
(19%)
Iron
1.7
mg
(9%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!