Day 295- Gluten-Free Holiday Stuffing

Ingredients:

• 1 large onion, diced
• 1 cup carrots, diced
• 1 cup zucchini, diced
• 2 large celery stalks, diced
• 2 Tbsp coconut oil
• 2 Tbsp garlic, finely chopped
• 1 Tbsp fresh rosemary, finely chopped
• 1 Tbsp fresh sage, finely chopped
• 1 Tbsp fresh thyme, finely chopped
• 1 cup chicken stock
• 1 egg yolk
• 2 loaves gluten-free bread, diced into 1-inch cubes and toasted
• ½ tsp sea salt
• ½ tsp freshly ground black pepper

Directions:

1. Sauté the onion, carrots, zucchini, and celery in coconut oil on medium-low heat until they are translucent.
2. Add the garlic, rosemary, sage, and thyme. Stir these in and cook for about 1-2 minutes. Remove from heat to cool.
3. Preheat oven to 425°F.
4. Bring the chicken stock to a boil on high heat. Place the egg yolk in a bowl and slowly add the chicken stock to the egg yolk while whisking the mixture.
5. Add the cooled vegetable-and-herb mixture into the stock-and-egg mixture. Toss the bread cubes into this combined mixture and stir to coat the bread.
6. Add the sea salt and pepper and toss the bread again. Place all of this into a baking dish and cover with aluminum foil.
7. Bake for 20 minutes. Remove the foil and bake for another 10 minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Pura Vida!
Alica Ryan, NTP