GLUTEN-FREE APPLE, SQUASH, AND OLIVE STUFFING
Total Time: about 1 hour | Serves: 4-6
A match made in gluten-free, nutrient-dense heaven, this stuffing will blow your guests away this holiday season! Just traditional enough to fit in, yet funky enough to inspire palettes, this gorgeous gluten-free recipe is brimming with flavor. Bright turmeric lends its color, a bit of smoky paprika plays off the tart-sweetness of in-season apples, and green olives offer a salty bite.
1 Classic Sourdough Loaf, sliced and cut into 1” squares
1.5 cups celery, cut into medium cubes
3 cups delicata squash, peel on and cut into medium cubes
2 cups yellow onions, cut into medium cubes
2 medium Honeycrisp or Jazz apples (about 1.5 cups), cored and cut into medium cubes
1 cup pitted Castelvetrano olives, sliced into rounds
1/2 tbsp fresh thyme, chopped fine
1/4 cup parsley, chopped fine
1 tsp smoked paprika
1 tbsp turmeric
1 jar Kitchen Witch Almost Veggie Broth, or vegetable broth
2 tbsp Ancient Organics ghee
salt and pepper, to taste
Preheat oven to 400 degrees. Once heated, place the bread cubes on a baking sheet and bake until crunchy and dry, about 20-30 minutes, tossing them along the way.
In a large saute pan, melt the ghee on medium, and add the onion, celery, and delicata squash. Saute until the onions are translucent and the aromas are high. Add the dry spices, about 1.5 tsp salt, and 1.5 tsp pepper, and the fresh thyme, and mix well. Add in the apples and saute a few minutes more, then include the parsley and olives. Add your toasted sourdough and mix again, transferring to a large bowl if you need more space for stirring. Taste for salt and pepper, adding as needed, and knowing it will get more flavorful with the addition of broth.
Add the stuffing mixture to your baking dish and spread evenly. Pour in broth until it reaches just below the surface of the stuffing mix. (You may have some broth left over, or may need to add a bit of water. ) Bake at 350, for 20-30 minutes, until bubbling and slightly toasted on top!