One of my favorite parts of the Thanksgiving spread is the stuffing. Stuffing is one of those foods that can be made a million different ways with a multitude of ingredients. While classically prepared using a combination of bread, vegetables and often meat or meat stock, there is not one correct way to make stuffing. this time I make mine using a gluten-free cornbread as the base with the addition of Peruvian superfoods, dried pichuberries and quinoa.
Serves: 10 Serving Size: 1 1/2 cups (244 grams)
Reboot Servings: 2 Grains & Starches, 0.7 Fruit, 1 Meat & Vegetarian Meat, 2 Fat, 0.5 Sugar
1 recipe quinoa cornbread (see blog)
2 Tbsp canola oil
1 large onion, chopped fine
5 stalks celery, chopped fine
3 cloves garlic, crushed
1 ½ Tbsp chopped fresh sage
1 ½ Tbsp chopped fresh thyme
3 cups chicken stock
1 cup dried pichuberries, whole
Salt and pepper to taste
Olive oil spray
- Preheat oven to 350 degrees.
- Cut the cornbread into 1-inch cubes and place on a sheet pan. Bake for 5-10 minutes, tossing as needed to dry out the bread cubes. When dry and slightly golden, pull from the oven and set aside to cool. Leave oven on.
- Heat olive oil in a large sauté pan over med-high heat. When hot, add onion and celery and sauté until soft. If the vegetables start to stick to the pan, add a little chicken stock.
- Add garlic, sage and thyme to the pan and heat until fragrant. Set aside.
- Place eggs and remaining chicken stock in a large mixing bowl and whisk to combine. Add sautéed onion mixture, toasted cornbread and dried pichuberries to the bowl. Add salt and pepper to taste. Mix to combine.
- Let mixture sit for about 5-10 minutes to absorb some of the liquids. Transfer to a baking dish sprayed with a thin coat of olive oil.
- Bake for 40-45 minutes until golden brown on top and crisp around the edges. Serve warm.