I have recently gone gluten free. It was an unexpected dietary change and the outcome has been very eye opening. Over the years I have experienced may different mystery symptoms from vertigo, hair loss, peeling and cracking finger nails, unusual facial puffiness and pulsatory tinnitus in my ear.
I decided to go gluten free, mostly, because I have clients who need to follow this diet and I wanted to understand the limitations and challenges one would face, especially when eating out or cooking for holidays.
Well let’s just say ALL of my symptoms have disappeared, but that’s a blog post for another day!
I wanted to share this recipe with you because it was a big deal for me. Stuffing is my FAVORITE Thanksgiving dish and I was pretty bummed when I realized I wouldn’t be able to make my traditional recipe. But this, my friends, was everything I need it to be and I’ll even bet that the non-gluten free folks at my Thanksgiving dinner table will enjoy this dish too!
The best part- I used a box from Trader Joes and doctored it up, which makes this recipe super simple and convenient as well!
1 Box Trader Joes Gluten Free Stuffing Mix
1 cup frozen cubed butternut squash
1 cup diced apples
1/4 cup onion, diced
2 celery stalks, diced
1 larger carrot, diced
1/2 cup mushrooms, sliced
1/2 cup fresh cranberries or 1/4 unsweetened dried cranberries
1 Box (32 ounces) Organic, Unsalted Vegetable or Chicken Stock
6 Tbs butter, separated
Begin by melting 4 Tbs butter in a pan, sauté the onions, carrots and celery until translucent, about 8-10 minutes. Season with a pinch of salt and pepper.
Add mushrooms, cranberries, butternut squash and apples and cook until soft, another 2-3 minutes.
In a large buttered baking dish, add Trader Joes gluten free stuffing mix and seasoning. Add the sautéed vegetables and mix well. Add vegetable stock, according to the instructions on the box. Top with 2 Tbs of diced butter.
Bake according to the instructions on the box.