Holiday time is approaching again and we are always looking for new recipes to make that are not only healthy but gluten free. Most often we tend to look for items that have a lot of bread (gluten items) and wish we could eat it again. What most don’t realize or maybe is that they just don’t know that we have so many gluten free fresh products out there that we don’t even need to look at processed foods.
Those bagged or boxed dressing or stuffing mixes; really aren’t good for gluten eaters either, the sodium and preservatives are a plenty. Taking an extra twenty minutes you can make your own healthy and tasty dressing or stuffing and you control everything that goes into it.
Another option is make a hearty veg hash. A veg hash you can serve for breakfast, brunch or as a side at dinner in place of dressing or stuffing. It is a healthy alternative and it is naturally gluten free. Not only is it healthy for you it is a great way to sneak in some veggies for the kids in which are high in Vitamins A and C Iron, Potassium and B6 as well as sustainable Dietary Fiber and it tastes great!!
So let’s begin; Ingredients, Traditional Bread Stuffing or Dressing,
1 loaf of your favorite Gluten Free Bread
1 medium white onion (diced
4 stalks of celery diced
2 cloves of garlic
1 to 1 ½ cups Organic low sodium chicken or veg stock
½ chopped fresh parsley
1 teaspoon fresh thyme
½ teaspoon dry sage
Salt and pepper to taste
Heat chicken or veg stock in a sauce pot on low heat, Sauté your onions garlic and celery in olive oil just enough to cover the bottom of the pan. While that is sautéing chop your bread in cubes and put them in a large mixing bowl, once your veggies have become tender add them to the bread. Slowly add the stock one ladle at a time add parsley, thyme and sage and mix until wet. But in a butter baking dish and bake in the oven for 20 to 30 min until golden brown. You can also add sliced black olives, or some gizzards or some sausage meat browned and added.
1 large Butternut squash chopped diced
3 sweet potatoes peeled and diced
2 pablano peppers diced
2 red bell peppers diced
½ of red onion diced
2 cloves garlic
¼ tsp thyme
½ tsp sage
Salt and pepper to taste
In a large sauté pan heat olive oil sauté onions, peppers and garlic until tender add the squash and sweet potatoes turn to medium heat and let it sauté until the squash and sweet potatoes are tender add in the thyme, sage, salt and pepper. Enjoy!!