Breadless Bounty Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Need to feed vegans, allergies or guests with celiac disease this Thanksgiving or Christmas? Just want a change from the traditional stuffing on the holiday table? Give this fruity chestnut, almond and grain based stuffing that is full of flavour, fibre and nutrients while being safe for the allergic set! Read more ! If nut allergies are a problem (as there is almond oil, almonds and chestnuts in the recipe) use olive oil, pumpkin seeds and sauteed mushrooms instead - it's equally delicious! Ingredients:
1 tbsp almond oil |
1 onion, finely diced |
2 celery stalks, diced |
1 medium carrot, diced |
1 cup white wine |
1 cup vegetable stock |
2 cups cooked buckwheat, cooled |
3 cups cooked wild rice, cooled |
1/4 cup slivered almonds |
1 cup dried cherries |
1/2 cup sultana raisins |
1/4 cup dried cranberries |
1 cup (about 5 oz) roughly chopped cooked chestnuts |
1/2 cup minced fresh parsley |
1/4 cup minced thyme |
1 sprig fresh rosemary, stripped |
Directions:
1. Preheat oven to 350°F, grease a large, covered casserole.
2. In a large saucepan over medium heat, warm the olive oil.
3. Add onion, celery and carrot and cook over medium heat, stirring, until onion is translucent and vegetables are almost tender (about 10 minutes).
4. Stir in the white wine and broth, increase heat and cook until the mixture is reduced by half. Remove from heat.
5. Add cooked buckwheat groats, cooked wild rice, almonds, cherries, raisins, cranberries, chestnuts, parsley, thyme and rosemary and stir well.
6. Pour into dish, cover and bake 30 minutes.
7. Uncover the dish, stir and bake 15 minutes longer.
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