A few days ago we shared our recipe for some outstanding gluten-free Sweet Sprouted Amaranth Cornbread. It is moist and dense like a pound cake and loaded with fresh organic grains. For those who are gluten-free, it is an outstanding addition to any meal, but especially awesome at Thanksgiving!
Today, our chef has transformed it into this rock-star amazing stuffing! Loaded with vegetables and aromatic herbs, it will be a sure-fire hit at your table this holiday season! It can be heated in the oven, or if you're short on oven space, it also has convenient slow-cooker directions. Boom!
Gluten-Free Sprouted Amaranth Red Pepper Pecan Cornbread Stuffing
1 batch prepared of Organic Grains Sweet Sprouted Amaranth Cornbread, cut into small cubes
**Vegan alternative: mix 3 Tbsp. White Chia Seed with ¾ cup water and allow to thicken about 5 minutes and use in place of eggs in the cornbread mixture.
extra virgin olive oil |2 tablespoons
Sea salt| ½ tsp
Onion, finely chopped| 1 cup
Red bell pepper, fine chopped| ½ cup
Celery, fine minced |1 cup
Garlic, minced|1 Tbsp.
Poultry seasoning |2 Tbsp.
Italian Flat-leaf parsley, chopped| ¼ cup
Organic Pecans, chopped| ½ cup
organic vegetable stock | ½ cup
Directions: Heat the olive oil over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the bell pepper and celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with vegetable stock.
Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes
Slow Cooker Instructions:
Heat for 2 hours on high or 4 hours on low.