Stuffing is one of my favorite sides, at holiday dinners. So that no one feels left out, I’ve made this tasty, Gluten-free Millet Stuffing for everyone! Plus, it’s in the cutest baking dish.
I don’t know about you, but side dishes are my absolute favorite part of holiday dinners. Even though green bean casserole and mashed potatoes are stellar, I’d have to say that stuffing is my favorite. Which, by the way, Corey (my dude) is a stuffing hater! Can you believe it!?!? How did I let this happen?
Anyway, there are plenty of other stuffing-lovers in my life, and for that I am thankful. Especially because when I whipped up this gluten-free millet stuffing, the first batch was HUGE! So, some lucky friends got to try it out. They found it pretty incredible that a grain like millet could get so fluffy, and serve that stuffing realness. It was exactly what I was hoping for!
I’ve had this recipe idea in the back of my mind for ages. I wanted to make a gluten-free stuffing that didn’t involve expensive breads, and but that had a better texture than quinoa stuffing. When I heard from Dansk that they were sending over some of their new Food52 x Generations II Bakeware, I knew it’d be the perfect vessel for this recipe!
You may have seen my last post featuring some of Dansk’s beautiful products, with a Cilantro Onion Dip. Even further, if you follow me on instagram, you know that I LOVE mid century-inspired design; and these dishes… When they showed up I nearly cried. Yes, I am that easy-to-please. They’re durable, stylish as hell, and dishwasher/oven/microwave safe!
So, all it took to get this recipe together was some stuffing and pantry staples, chopping, sautéing, then baking, and BOOM! Out comes a delicious gluten-free millet stuffing. To make it even more allergy-friendly, you can replace the pecans with toasted pepitas, AKA pumpkin seeds. Lastly, if you make this dish for the holidays, let me know how it goes! <3
Gluten-free Millet Stuffing
- 2 tablespoons vegan butter or cooking oil
- 1 yellow onion diced (roughly 2 cups)
- 1 1/2 cups sliced celery
- 1 1/2 cups diced carrots
- 1 1/2 cups sliced cremini or baby bella mushrooms
- 1 cup chopped pecans
- 2 teaspoons salt-free poultry seasoning
- 1/4 teaspoon black pepper
- 1 1/4 cups dry millet
- 2 1/2 cups hot vegan chicken or veggie broth
- 1/2 teaspoon salt to taste
- Preheat oven to 375F. In a large skillet, over medium heat, melt butter. Once skillet is hot, add onion, celery, and carrots, sautéing for 5 minutes, stirring occasionally. When the onions are becoming translucent, add mushrooms, pecans, poultry seasoning, and black pepper. Cook mixture for another 5 minutes, stirring occasionally.
- Move veggie mixture over to one half of the pan, add dry millet grains to the vacant half and toast them, stirring often, for 3-5 minutes, or until they have darkened slightly in color, and are aromatic. Remove pan from heat and stir everything together.
- Transfer mixture to a large, ceramic/stoneware casserole dish with lid. Pour vegan broth over the top, cover with lid, and place in oven to bake for 30 minutes. After timer goes off, take out of the oven, stir mixture, cover with lid, and bake for 15 minutes. Again, take out season with 1/2 teaspoon of salt, stir, and bake uncovered for 10 more minutes.
- Once browned on top, with millet grains fully cooked, remove from oven and allow to cool for 10 minutes before serving. Enjoy!
This post is in partnership with Dansk and Women’s Choice Award, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way.