Apple, Delicata Squash, & Olive Stuffing (Gluten-Free)

Name: Apple, Delicata Squash, & Olive Stuffing (Gluten-Free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 Bread SRSLY Classic Sourdough Loaf, cut into 1-inch cubes; 1.5 cups celery, diced; 3 cups delicata squash, cubed; 2 cups yellow onions, diced; 2 medium Honeycrisp or Jazz apples, cored and cubed; 1 cup pitted Castelvetrano olives, sliced; 1/2 tbsp fresh thyme, finely chopped; 1/4 cup fresh parsley, chopped; 1 tsp smoked paprika; 1 tbsp turmeric; 1 jar Kitchen Witch Almost Veggie Broth or vegetable broth; 2 tbsp ghee; Salt, to taste; Black pepper, to taste

April 19, 2020

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 stuffing 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.

This Apple, Delicata Squash, and Olive Stuffing recipe is the unique holiday table addition you need to try.

Ingredients & Substitutes

Gluten-free sourdough: Bread SRSLY's Sourdough is packed with flavor, good for a stuffing dish. You can also use your favorite bread.
Delicata squash: Soft, buttery, and subtly sweet. Delicata squash has thin skin - no need to remove! As a substitute, use acorn squash, which is similar in flavor and also has edible skin.
Yellow onions. Sweet Vidalia onions are another good option.
Apples: Honeycrisp or Jazz are good because they have a strong, tangy and sweet flavor.
Pitted Castelvetrano olives: Add a briny Mediterranean flare. Much more flavorful than plain salt.
Onions and celery: Adds crunch and a familiar stuffing flavor.
Herbs and spices: Fresh thyme, parsley, smoked paprika, turmeric: These Mediterranean-inspired herbs and spices bring warmth and spice to the stuffing. These truly make a big difference in this recipe!
Veggie broth: Keeps the bread moist and flavorful during the bake. If you aren't vegan, chicken broth works just fine.
Ghee: Buttery and slightly nuttier than butter. Plus, it's vegan! If you aren't vegan, you could use butter.

Total Time: about 1 hour | Serves: 4-6

NUTRITION INFORMATION

Per 1/6 serving

Calories: 308
Total Fat: 9g
Carbohydrates: 52.5g
Fiber: 6.2g
Sugars: 6.7g
Protein: 5.5g

INGREDIENTS

1 Classic Bread SRSLY 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

DIRECTIONS

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!