Breadless Bounty Dressing
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 291.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 119.9 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 4.6 g
- Protein: 5.7 g
View full nutritional breakdown of Breadless Bounty Dressing calories by ingredient
Introduction
Need to feed vegans, allergies or guests with celiac disease this Thanksgiving or Christmas? Just want a change from the traditional "stuffing" on the holiday table? Give this fruity chestnut, almond and grain based stuffing that is full of flavour, fibre and nutrients while being safe for the allergic set! If nut allergies are a problem (as there is almond oil, almonds and chestnuts in the recipe) use olive oil, pumpkin seeds and sauteed mushrooms instead - it's equally delicious! Need to feed vegans, allergies or guests with celiac disease this Thanksgiving or Christmas? Just want a change from the traditional "stuffing" on the holiday table? Give this fruity chestnut, almond and grain based stuffing that is full of flavour, fibre and nutrients while being safe for the allergic set! If nut allergies are a problem (as there is almond oil, almonds and chestnuts in the recipe) use olive oil, pumpkin seeds and sauteed mushrooms instead - it's equally delicious!Number of Servings: 10
Ingredients
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1 tbsp almond oil
1 onion, finely diced
2 celery stalks, diced
1 medium carrot, diced
1 cup white wine
1 cup vegetable stock
2 cups cooked buckwheat, cooled
3 cups cooked wild rice, cooled
1/4 cup slivered almonds
1 cup dried cherries
1/2 cup sultana raisins
1/4 cup dried cranberries
1 cup (about 5 oz) roughly chopped cooked chestnuts
1/2 cup minced fresh parsley
1/4 cup minced thyme
1 sprig fresh rosemary, stripped
Directions
Preheat oven to 350F, grease a large, covered casserole.
In a large, nonstick pan heat almond oil.
Add onion, celery and carrot and cook over medium heat, stirring, until onion is translucent and vegetables are almost tender (about 10 minutes).
Stir in white wine and stock, increase heat and cook until reduced by half. Remove from heat.
Add buckwheat, rice, cherries, raisins, chestnuts, parsley, thyme and rosemary and stir well.
Pour into dish, cover and bake 30 minutes.
Uncover the dish, stir and bake 15 minutes longer.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a large, nonstick pan heat almond oil.
Add onion, celery and carrot and cook over medium heat, stirring, until onion is translucent and vegetables are almost tender (about 10 minutes).
Stir in white wine and stock, increase heat and cook until reduced by half. Remove from heat.
Add buckwheat, rice, cherries, raisins, chestnuts, parsley, thyme and rosemary and stir well.
Pour into dish, cover and bake 30 minutes.
Uncover the dish, stir and bake 15 minutes longer.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.