Start a new tradition with gluten-free stuffing

While I am on a diet by choice, most of my friends who eat gluten free do so for health reasons and have no choice but to keep glutens out of their food choices.
Eating gluten-free does help anyone lose weight by leveling out your sugar levels and by using the protein to help rev up your metabolism.
Most holiday meals are not gluten-free.Plates piled high with cookies, pies and even stuffing are all laden with wheat products. Eating gluten free is a good way to lessen the effects of the upcoming holiday meals. 
Still, you don't have to give up tradition or taste to get better health benefits and some small jump on weight loss efforts. Try this tasty stuffing to round out your meal when you celebrate.
Gluten-free Stuffing 
6 cups of gluten free bread, cut into 1 inch cubes
1 carrot, diced
2 ribs of celery, diced
2 medium shallots, diced
1/2 of a large onion, diced
2 1/2 cups of roughly cut mushrooms (use a variety of kinds for better flavor
2 cups of vegetable stock
6 tablespoons of butter, divided
1 egg
1 egg yolk
1/2 cup of heavy cream
16 fresh sage leaves
3 sprigs of fresh marjoram
1 sprig of rosemary
Sea salt and black pepper, to taste
  • Preheat oven to 350º.
  • Toast the bread cubes in the oven for 20 minutes or until dried. Set aside.
  • Add the diced carrots, the celery, the shallots and the onion together in your blender. Chop them - don't puree them - into manageable bite sized pieces.
  • In a large skillet, melt two tablespoons of butter. Saute the chopped veggie mixture for about three minutes and add two more tablespoons of the butter. Add the mushrooms. Saute for another three minutes.
  • Add two more tablespoons of the butter and add the fresh sage, the marjoram, the rosemary, the sea salt and the pepper. Saute for another couple of minutes.
  • Put the toasted bread cubes into a baking dish.
  • In a mixing bowl, whisk together the vegetable stock, the egg, the egg yolk, and the heavy cream. Pour this wet mixture over the toasted bread cubes. 
  • Thoroughly fold in the sauteed vegetable mixture.
  • Bake for 35 minutes - stir it about half way through - until it's golden brown.
Vegetarian and gluten free

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