Is your Thanksgiving menu set already? Mine sure isn't...Pinterest is giving me a little too many incredible looking options. You too?
We made this stuffing last year and it was so incredible, I wanted to make sure you all had the recipe, too.
I mean, something with brussels sprouts, butternut squash, & apples, AND it's gluten free?
Are you jumping up and down? No? Well, you should be...
Because yes...even the kids loved it.
Our family isn't 100% gluten free, by any means. But when I have the choice between one or the other, I often choose to go the GF route.
So, when I found this amazing recipe with some of our favorite veggies, I had to try it! It's SO worth the extra time!!
(heat oven to 400 degrees)
Toss the butternut squash, brussels sprouts, apples, and shallots in 2 Tablespoons oil and season well with salt and pepper. Roast until vegetables are very tender (I like my brussels sprouts a bit singed & blackened along the edges). Remove from oven.
(reduce oven to 350 degrees)
Heat one Tablespoon of oil in a large pot. Sautee the onion and celery for 5-8 minutes, until translucent.
Add the bread cubes with the veggies in the oil and allow them to get golden brown. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings.
Stir the mix till the broth has almost entirely absorbed in the toasted bread.
Transfer to a baking sheet and bake at 350 for about 20 minutes.
Enjoy! I for one, will never do Stove Top again!
Do you have any favorite recipes for Thanksgiving?!