Gluten-Free Whole-Grain Stuffing Squares
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
5 tbsps
Olive Oil1 medium
Onion (finely chopped)1 tsp
Salt1 cup
Shredded Carrots1 cup
Celery (finely chopped)1 tsp
Baking SodaDirections:
1
Preheat the oven to 400 degrees F
2
Grease an 8-by-8-inch baking dish
3
Place the cooled breadcrumbs in a large bowl
4
In a large skillet, heat 1 tablespoon oil over medium heat
5
Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs
6
Add 3 tablespoons oil, the onion, salt and pepper to the skillet
7
Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes
8
Add to the breadcrumb mixture
9
Add the carrots, celery and baking soda to the bowl and mix well
10
Stir in the eggs
11
Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes
12
Let cool for 5 minutes; cut into 16 squares