Victoria’s Gluten-Free, Dairy-Free Stuffing Recipes…

Herbed Stuffing Cubes

Our stuffing cubes are available through the holidays at the following locations:

Lucky’s Market Boulder North

Natural Grocers
Alameda/Leetsdale | Arvada/North Wadsworth | Aurora South | Boulder | Castle Rock | Cherry Knolls/University | Cheyenne | Colorado/Evans | Colorado Springs North | Colorado Springs South | Golden | Highlands Ranch | Lafayette | Lakewood/Mission Trace | Littleton/Coal Mine | Longmont | Monument | Northglenn | Tennyson | Wheat Ridge/Kipling

We are adding them to stores daily. If your store does not have them in stock, please ask the manager to give us a call and order them in.

gluten free stuffing mix, gluten free stuffing cubes

Classic Sausage Stuffing

Ingredients

Instructions

  1. Chop onion in medium dice and slice celery, 1/4 inch slices.
  2. Heat 1 tablespoon olive oil in a saute pan.
  3. Add onion and celery and sweat until onions are transparent.
  4. Remove onion and celery from the pan and place in bowl to cool.
  5. Add sausage to the pan and cook until done. Remove from pan onto paper towels to drain and cool.
  6. Place stuffing cubes in oven-safe pan with a lid. A roasting pan can be used and for the lid, cover with aluminum foil.
  7. Add onion & celery, sausage, stock and Earth Balance and gently combine. I like to use my hands but a large spoon can be used too.
  8. Add kosher salt and pepper to taste.
  9. Once well combined, place in 350-degree oven, covered for 30 minutes. Remove cover and cook 15 minutes or until the top is browned.
  10. Alternately, you can make ahead up to the baking stage, put in the refrigerator overnight and cook the next day. Let the stuffing come to room temperature before you place in the oven for baking.

Fruit and Nut Variation

Add 1 cup toasted walnuts and 1/2 to 1 cup (depending on your taste) dried cranberries, chopped to the mix before you bake.

Mushroom and Leek Stuffing

Ingredients

Instructions

  1. Chop shallot in medium dice and slice celery, 1/4 inch slices.
  2. Slice leek lengthwise and cut on an angle into slices
  3. Slice mushrooms into medium slices, then chop coarsely
  4. Heat 1 tablespoon olive oil in a saute pan.
  5. Add shallot, leek, mushrooms and celery and sweat until onions are transparent and mushrooms are softened.
  6. Place stuffing cubes in oven-safe pan with a lid. A roasting pan can be used and for the lid, cover with aluminum foil.
  7. Add shallot, celery, mushroom, leeks, vegetable stock and Earth Balance and gently combine. I like to use my hands but a large spoon can be used too.
  8. Add kosher salt and pepper to taste.
  9. Once well combined, place in 350-degree oven, covered for 30 minutes. Remove cover and cook 15 minutes or until the top is browned.
  10. Alternately, you can make ahead up to the baking stage, put in the refrigerator overnight and cook the next day. Let the stuffing come to room temperature before you place in the oven for baking.

Fruit and Nut Variation

Add 1 cup toasted walnuts and 1/2 to 1 cup (depending on your taste) dried cranberries, chopped to the mix before you bake.

Cook. Enjoy. Share.

victoria-sig-pink