Gluten Free Stuffing With Mushrooms & ButterNut Squash
Rated 5 stars by 1 users
Servings
8
Prep Time
20 minutes
Cook Time
50 minutes
Our Gluten Free Stuffing is a game changer when it comes to gluten-free Thanksgiving recipes. We are very confident that our dense and chewy bagels add a whole dimension to stuffing flavor and mouth appeal after baking. Once you use The Greater Knead bagels (choose bagel of choice) to your stuffing recipe come back and give us a 5 star rating and please share with friends. No more mushy gluten free stuffing. It's a guarantee top choice at Thanksgiving, Christmas and other special occasions. Our stuffing recipe can also be made without the top 9 allergens.
Author:Rashmi Kapoor at The Crimson Lens For The Greater Knead
Ingredients
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2 tablespoons olive oil
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1 cup finely diced onion
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3 cups cubed butternut squash
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3 cups mixed mushrooms sliced
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2 tbsp minced garlic
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2 cups vegetable broth, plus extra ½ cup as needed
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1 bag (4 pieces) The Greater Knead Everything bagels, cubed
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½ cup walnuts, roughly chopped and toasted
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2 tablespoonsbalsamic vinegar
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8 tablespoons butter, cubed (or non dairy butter alt)
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1/2 cup grated parmesan cheese (or non dairy cheese alt)
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Salt and pepper to taste
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1 tablespoon fresh sage, finely chopped
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1 tablespoon fresh thyme, finely chopped
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Minced parsley for garnish
Directions
Preheat the oven to 350ºF and lightly grease a 9x13 inch baking dish
Heat a deep skillet or saucepan over medium heat and add the olive oil.
Add the onion, butternut squash and garlic. Cook on medium-low heat for 5 minutes, stirring. Stir in the mushrooms, sage, thyme, balsamic vinegar, salt, and pepper. Remove from the heat and add half the butter. Set aside to cool slightly.
In a large mixing bowl, add the broth, cubed bagel, walnuts, vegetable mixture, and parmesan cheese and gently toss to combine. Pour the mixture into your prepared baking dish and top with remaining cubed butter.
Cover the dish with foil and bake for 35-40 minutes. Remove the foil and continue baking for another 10-15 minutes or until the stuffing is golden on top. Top with minced fresh parsley and serve warm.
