Gluten-Free Millet Stuffing (Lectin-Free)

Classic stuffing is made with bread and has little nutritional value while being a carb and lectin bomb. Try this easy gluten-free stuffing recipe instead. This is a more nutritious side dish for your holiday meal and Thanksgiving table, made with millet, lots of vegetables, and fresh herbs.  

While this gluten-free millet stuffing was made to replace the famous holiday staple, I don’t see why this would not be a regular side dish. Filled with vegetables and herbs and some good carbs, tasty, easy to make, and satisfying; in my world, this is the perfect side dish.

What is millet?

Millet is a small gluten-free, lectin-free grain. Humans have consumed millet grains for thousands of years, and they are still an important crop in many countries in Asia and Africa.

In Romania, my home country, millet was the staple grain before the introduction of wheat and corn and was an important ingredient for different types of bread and porridge in the Roman world. Millet is also very popular in Ukraine and Russia.

Millet can be prepared on the stove, like rice, but pressure cooking is the easiest and fastest method.

The ingredients for this gluten-free millet stuffing

• 1 cup millet
• 2 cups water
• 1/4 teaspoon salt
• 5 tablespoons extra virgin olive oil
• 1 big leek, cleaned and chopped (use the white and light green parts)
• 1 big yellow onion, chopped
• 3 big celery ribs, sliced
• 1 fennel bulb, cored and chopped
• 1/4 teaspoon sea salt
• 1/2 teaspoon allspice
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons fresh sage (chopped)
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary (chopped)
• Optional: fresh oregano
• 2 pastured eggs
• 3 tablespoons filtered water
• 1 tablespoon extra virgin olive oil
• more salt and pepper to taste

The fresh herbs

The more fresh herbs, the more flavorful and healthy this stuffing will be. I used sage, thyme, rosemary, and oregano. You can skip fresh oregano if you can’t find it.

How to make gluten-free millet stuffing

• Rinse the millet in cold water and place the millet in an instant pot/pressure cooker. Add 2 cups of water, 1/4 teaspoon sea salt, seal the pot and cook on high pressure for 11 minutes. Allow the pressure to release naturally, take the lid off and fluff with a fork.
• Preheat the oven to 350F/180C.
• Sauté all the vegetables, in a big skillet, in olive oil until soft and fragrant. Add the fresh herbs and spices, combine well, saute for a few more minutes, and take off the heat.
• Beat the eggs with water, 1 tablespoon of olive oil, and season with salt and pepper.
• Combine the cooked millet with the sautéed vegetables and herbs in the skillet or in the casserole dish and add the eggs, combining well. Level and bake for 40 minutes.
• After 20 minutes, toss the mixture again, trying to mix the parts at the bottom (where most of the egg tends to drop) with the parts at the top. Bake for 20 more minutes.
• Take out, garnish with fresh herbs, drizzle with extra virgin olive oil and serve warm.
• This meal can also be reheated. Millet tends to dry out, so you will need some vegetable/chicken stock to rehydrate it.

If you prepare the millet stuffing for Thanksgiving or another festive occasion, you can make it in advance, store it in the fridge overnight, or freeze it. Reheat it in the oven before serving by rehydrating it with some vegetable stock.

Serve with a generous drizzle of extra virgin olive oil.

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More millet recipes

For more delicious ways to use millet, check out these recipes:

• Easy Millet Salad with Parsley and Mint
• Walnut Millet Bread
• How to Make Millet Porridge
• Thyme Roasted Mushrooms with Millet Polenta
• Millet Tabbouleh with Hemp Hearts
• Warm Brussel Sprouts and Millet Salad

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Gluten-Free Millet Stuffing (Gluten-Free, Lectin-Free)

(17 votes, average: 3.53 out of 5)

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By Claudia Curici – Serves: 6

Prep Time: 30 minutes – Cooking Time: 60 minutes

Classic stuffing is made with bread and has little nutritional value while being a carb and lectin bomb. Try this millet stuffing recipe instead, it makes for a nutritious side dish to your holiday feast.  With all the vegetables and the fresh herbs, this millet stuffing has similar flavors to the traditional ones but is much healthier. 

Ingredients

• 1 cup millet
• 2 cups water
• 1/4 teaspoon salt
• 5 tablespoons extra virgin olive oil
• 1 big leek, cleaned and chopped (use the white and light green parts)
• 1 big yellow onion, chopped
• 3 big celery ribs, sliced
• 1 fennel bulb, cored and chopped
• 1/4 teaspoon sea salt
• 1/2 teaspoon allspice
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons fresh sage (chopped)
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary (chopped)
• Optional: fresh oregano
• 2 pastured eggs
• 3 tablespoons filtered water
• 1 tablespoon extra virgin olive oil
• more salt and pepper to taste

Instructions

1

Rinse the millet in cold water and place the millet in an instant pot/pressure cooker. Add 2 cups of water, 1/4 teaspoon sea salt, seal the pot and cook on high pressure for 11 minutes. Allow the pressure to release naturally, take the lid off and fluff with a fork.

2

Preheat the oven to 350F/180C.

3

Sauté all the vegetables, in a big skillet, in olive oil until soft and fragrant. Add the fresh herbs and spices, combine well, saute for a few more minutes, and take off the heat.

4

Beat the eggs with water, 1 tablespoon of olive oil, and season with salt and pepper.

5

Combine the cooked millet with the sautéed vegetables and herbs in the skillet or in the casserole dish and add the eggs, combining well. Level and bake for 40 minutes.

6

After 20 minutes toss the mixture again, trying to mix the parts at the bottom (where most of the egg tends to drop) with the parts at the top. Bake for 20 more minutes.

7

Take out, garnish with fresh herbs, drizzle with extra virgin olive oil and serve warm.

8

This meal can also be reheated. Millet tends to dry out, so you will need some vegetable/chicken stock to rehydrate it.