Pumpkin Stuffing {gluten free + dairy free}
Gluten and dairy free pumpkin stuffing is sure to wow at your holiday table. It's easy to make and packed with flavors that will remind of what the holidays are all about!
Ingredients
- 1 package Simple Mills Artisan Bread Mix
- 2 cups vegetable broth
- 1/2 cup pumpkin puree
- 1/2 cup butternut squash cubed and roasted or frozen and reheated
- 2 stalks celery diced
- 1 shallot diced
- 1 medium-sized apple diced (I like using honey crisp)
- 4 tbsp grass-fed butter
- salt and pepper to taste
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1/2 tsp dried sage
Instructions
- Prepare Simple Mills Artisan Bread mix according to package instructions for a loaf. Stir 1/3 cup pumpkin puree into the batter and bake.
- Leave the bread out overnight to dry out or preheat oven to 300 degrees. Cut the loaf of bread into small 1-inch cubes, spread out on a baking sheet, and bake 50-60 minutes or until completely dried out.
- When the bread is dried out, grease a 2 quart (or 8×8″) baking dish and preheat oven to 375 degrees F.
- Heat butter in a sauté pan over medium heat. Add celery, shallot and apple and sauté 7-10 minutes, until fragrant and very tender. During the last two minutes add the butternut squash to get tender and mix with the flavors. Sprinkle with fresh herbs, salt, and pepper.
- Add dried artisan bread cubes to a large bowl. Pour broth over bread, working carefully not to smash the bread. Then stir in sautéed veggie mixture.
- Gently pour mixture out into your prepared pan so that it's evenly distributed in the dish.
- Bake 375 degrees for about 60 minutes. Bread will darken a bit and it should look as if all of the liquid has been absorbed.
- Garnish with extra herbs and enjoy! Store in the fridge for 3-4 days and reheat in the oven or microwave as necessary.