“MOM! What about the stuffing!?” This is what I heard when I announced Thanksgiving was going to be gluten free last year. “It just won’t be Thanksgiving without it!” so the hunt was on to find a stuffing recipe using whole foods that would make the kids happy. After trying several and seeing lots of screwed up noses, this recipe won over the taste buds and tummies of the whole family. Main ingredient: Crimini (baby portabella) mushrooms! Delish!
Crimini Mushroom and Onion Stuffing
- ¼ cup Beef Tallow
- 5 Pearl Onions
- 4 Small Shallots, Peeled and cut in half.
- 1 Large Fennel Bulb (white part only) cut in half, then lengthwise into ¼ inch wide sections, with extra big pieces cut in half again.
- ¾ Cup Chicken Bone Broth
- 1 tsp. Ground Thyme
- ½ tsp. Sage
- 8 oz Crimini Mushrooms, ends trimmed, cleaned with a damp cloth and quartered.
- ½ Cup Chopped Pecans
- 2 TBS Chopped Fresh Parsley Leaves
- Salt and Pepper to taste
Heat olive oil in a 12 inch deep sauté pan. Add onions, shallots, and fennel. Brown slightly on medium heat for 3-4 minutes. Stir to coat vegetables with oil. Add chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.
Remove lid, add thyme, sage, salt, and pepper. Add mushrooms, cover and simmer 7 minutes stirring often. Remove cover and cook down any excess liquid.
Stir in pecans, cover and keep warm. Sprinkle with fresh parsley leaves just before serving.
Adapted from Savory Stuffing in Gluten Free throughout the year (2010) by Melissa Diane Smith