Thanksgiving in July

I’ve already heard it; “you’re crazy, cooking all that stuff in the middle of summer,” but for some reason I’ve been dreaming about turkey (not so much the turkey, but the mashed potatoes…yummm 🙂 ) and stuffing for the last couple weeks, so I thought I’d just do it. However, I lightened everything up for a “summer” makeover, including this awesome gluten free dressing with fresh herbs.

Gluten Free Stuffing with Fresh Summer Herbs

1 bag gluten free stuffing mix
8 oz chopped mushrooms
fresh sage, finely chopped (about 5-6 leaves)
fresh thyme, finely chopped (about 4 sprigs)
2 stalks celery, chopped
2 large green onions, chopped
8-10 large kale leaves, finely chopped (spinach or chard would work well)
1/4 c salted butter (or a vegan alternative)
1 can chicken broth (or veggie broth)
2 eggs (or egg alternative for binding since gf bread doesn’t have the protein “glue” to make it stick together as well as regular bread)

Saute the onions, celery and kale in butter. Once softened, add the mushrooms and cook over medium until soft. Add fresh herbs and saute for about 3 more minutes. Then, transfer to a large bowl to cool to lukewarm. Add 2 eggs and broth, mix up and season with salt and pepper. Pour into greased baking dish and cook at 350 for 30 minutes.



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