6 Savory Gluten-Free Recipes Using Aleia’s Stuffing Mix
CLASSIC STUFFING-Serves 8-10
INGREDIENTS:
1 box (10 ounces) Aleia’s Gluten Free Savory Stuffing
½ onion medium dice (about ½ cup)
2 ribs celery, medium dice (about 1 cup)
1 large carrot, medium dice (about ½ cup)
5 tablespoons of butter or butter substitute
2 cups gluten-free low-salt chicken stock or vegetable stock
PREPARATION:
Heat oven to 350˚F.
In a large skillet pan on medium heat, melt butter; add onions, celery and carrots. Sauté until vegetables are tender.
Add stock and the spice packet, bring to a boil. Remove the pan from the heat.
Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
Spoon the mixture into a greased casserole dish.
Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake.
CROCK POT SAVORY STUFFING-Serves 6-8
INGREDIENTS:
1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
½ onion medium dice (about ½ cup)
2 ribs celery, medium dice (about 1 cup)
1 large carrot medium dice (about ½ cup)
5 Tbsp of butter or butter substitute, plus 1 tablespoon for greasing crock pot.
2 cups gluten-free low-salt chicken stock or vegetable stock
Salt & pepper to taste.
Large skillet
Large bowl
5-6-quart crock pot
PREPARATION:
Grease a 4-6 qt Crock Pot well, about ¾ of the way up.
In a large skillet pan over medium heat, melt butter.
Add the onions, celery, and carrots. Sauté, stirring occasionally, until vegetable are crisp-tender. About 4-5 minutes.
Add stock and the spice packet. Stir.
Place stuffing cubes into the crock pot, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
Cover.
Turn slow cooker onto high for 30 minutes. Reduce temperature to low and cook an additional 1.5 hours or until hot. Alternatively, you could cook it on low for 2 – 2.5 hours.
Fluff with fork before serving.
CRANBERRY & SAUSAGE MINI STUFFING MUFFINS-Makes 24 Mini Muffins
INGREDIENTS:
1 bag (10oz) Aleia’s Gluten Free Savory Stuffing Mix
½ onion medium dice (about ½ cup)
1 large carrot medium dice (about ½ cup)
2 ribs celery medium dice (about 1 cup)
2 cups gluten free low salt chicken stock
1 pound GF sweet Italian sausage
3 egg whites, lightly whipped
1 cup dried cranberries
Non-stick cooking spray
Mini Muffin pan
PREPARATION:
Heat oven to 350˚F
In a large skillet pan on medium heat, cook the sausage until golden brown.
Remove sausage from pan and set aside.
Add the butter, onions, carrots & celery. Sauté until tender. Scrape the fond (the flavor bits left at the bottom of the pan)
Add the sausage back into the pan
Add the stock, spice packet and cranberries. Bring to a boil. Remove the pan from the heat.
Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes.
Toss lightly until well mixed.
Let cool.
Add the egg whites. Toss lightly again.
Form little stuffing balls using your hands–try to press them relatively well into a greased mini muffin tin, mounding a little at the top.
Bake for about 25-30 minutes.
Cool for 10 minutes, use a butter knife to glide around the edges of each muffin, so that they release from the sides. Then carefully remove each muffin.
SAUSAGE, CRANBERRY & APPLE STUFFED SQUASH-Serves 6
INGREDIENTS:
3 acorn squash (or any squash you fancy) (halved and seeded)
4 Tbsp olive oil
1 lb. sweet Italian sausage
1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
½ onion medium dice (about ½ cup)
2 ribs celery, medium dice (about 1 cup)
1 honeycrisp apple, medium dice (about 1 cup)
1 cup dried cranberries
5 tablespoons of butter or butter substitute
2 cups gluten-free low-salt chicken stock or vegetable stock
Salt & pepper to taste
9 x 12 x 2 baking dish
SQUASH PREPARATION:
Preheat the oven to 350˚F.
Wash the squash, cut off about a quarter inch at each end to make it more stable and easier to handle.
Halve each squash, then scrape out the seeds.
Lightly oil each, season with salt & pepper, and place cut side down on a baking sheet.
Bake the squash until it is tender, about 45 minutes.
Cover with tinfoil to keep warm.
PREPARATION:
Heat oven to 350˚F
In a large skillet pan on medium heat, cook the sausage until golden brown.
Remove sausage from pan and set aside.
Add the butter, onions, celery, and apples. Sauté until tender. Scrape the fond (the flavor bits left at the bottom of the pan)
Add the sausage back into the pan
Add the stock, spice packet and cranberries. Bring to a boil. Remove the pan from the heat.
Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
Spoon the mixture into a greased casserole dish.
Cover with foil and bake for 20 minutes or until hot.
Fill the squash and bake in oven uncovered for 10 minutes or until tops are crispy.
DELIGHTFUL CRANBERRY STUFFING (OVEN BAKED)-Serves 8-10
INGREDIENTS:
1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
½ onion medium dice (about ½ cup)
2 ribs celery, medium dice (about 1 cup)
1 large carrot, medium dice (about ½ cup)
1 cup dried cranberries
5 tablespoons of butter or butter substitute
2 cups gluten-free low-salt chicken stock or vegetable stock
PREPARATION:
Heat oven to 350˚F.
In a large skillet pan on medium heat, melt butter; add onions, celery and carrots. Sauté until vegetables are tender.
Add stock, the spice packet and cranberries, bring to a boil. Remove the pan from the heat.
Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes.Toss lightly until well mixed.
Spoon the mixture into a 9” x 13” x 2” greased casserole dish.
Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake uncovered for an additional 10 minutes.
Love’s Gluten-Free Stuffing-Serves 8-10
INGREDIENTS:
1 box Alexia gluten-free stuffing, plain
1 ½ cups tri-color quinoa
5 cups vegetable broth
2 tbsp Frontier Turkey Rub seasoning
2 tsp Himalayan salt
2 tsp garlic pepper
1 cup dried cranberries
3 stalks celery, diced
2 carrots, peeled and diced
½ white onion, diced
½ cup pecans, chopped
1 package of Geffen Roasted Chestnuts, chopped
2 tbsp extra virgin olive oil
PREPARATION:
Prepare quinoa as directed and set aside. Sautee celery, carrots and onions in olive oil and 1 tbsp turkey seasoning, 1 tsp salt and 1 tsp garlic pepper. Set aside. Prepare stuffing with 2 cups vegetable broth and bring to a boil. Let simmer until all liquid is absorbed and add remaining 1 tbsp turkey seasoning and chopped chestnuts. Mix in quinoa and sauteed vegetables. Lastly, add the cranberries and chopped pecans. Mix well and serve!