This past Thanksgiving my family tried a new gluten-free dressing (or stuffing, as it’s also called). Last year we had made a different gluten-free version using only millet and with bacon or prosciutto and currents, which was also quite tasty, but we had a vegetarian friend with us this year, so no meat in the dressing! The mushrooms add a wonderful earthy flavor and we actually liked this dressing even better than the one with bacon. Also the millet by itself was a little grainy so we mixed it with quinoa which made for a nicer texture.
- 1 cup uncooked millet
- 1 cup uncooked quinoa
- 4 cups vegetable broth
- 1 medium to large red onion, diced
- 2 packages crimini mushrooms (~20 mushrooms), diced
- 4-5 stalks celery, finely chopped
- 2-3 Tbsp. sage powder (to taste)
- 2-3 tsp. thyme (to taste)
- 1 Tbsp. salt (to taste)
- Preheat the oven to 350.
- Cook millet in a pot with 2 cups of the vegetable broth and a dash of salt (bring to a boil, turn down and simmer for 30 minutes)
- Cook quinoa in a separate pot with the other 2 cups of vegetable broth and a dash of salt (bring to a boil, turn down and simmer for 15 minutes)
- While the grains are cooking, sauté the onions, mushrooms, and celery until tender. Add herbs and salt to taste.
- Add cooked millet and quinoa to sautéed ingredients.
- Cover with aluminum foil and bake for 30 minutes.