Gluten-Free Whole-Grain Stuffing Squares

Gluten-Free Whole-Grain Stuffing Squares is a side dish that serves 8. For 49 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 161 calories, 5g of protein, and 11g of fat. 22 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Thanksgiving. It is brought to you by Foodnetwork. Head to the store and pick up celery, black pepper, salt, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 51%, this dish is good. If you like this recipe, you might also like recipes such as Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs. Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.

 

Step by step:

1. Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish.

2. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat.

3. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.

4. Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes.

5. Add to the breadcrumb mixture.

6. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes.

7. Let cool for 5 minutes; cut into 16 squares.

Nutrition Information:

covered percent of daily need