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Millet Stuffing (Gluten-Free, Lectin-Free)

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 for 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. 

While this millet stuffing was made to replace the famous holiday staple, I don’t see any reason 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 lectin-free grain. Millets have been consumed by humans for thousands of years. They are still important crops 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 millet 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 for a fluffier texture, the best method is pressure-cooking.

The aromatics for the millet stuffing

Gather all the aromatics for this millet stuffing: onions, leeks, celery, fennel. Not only they will give a lot of flavour to this dish, but they’ll also make it nutritious, which is not the case with a traditional stuffing made with white bread.

Be generous with the fresh herbs: sage, thyme and rosemary.

Preparing the millet stuffing in advance

If you prepare the millet stuffing for Thanksgiving, or another festive occasion, you can make it in advance and 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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Outside the holidays, use this recipe as a bed for chicken, eggs or steak, for any meal of the day. Or serve it with roasted vegetables.

More millet recipes

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

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Millet Stuffing (Gluten-Free, Lectin-Free)

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By Claudia Curici Serves: 6
Prep Time: 30 minutes Cooking Time: 50 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
  • 5 tablespoons extra virgin olive oil
  • 1 leek, well cleaned and chopped
  • 1 big yellow onion, chopped
  • 3 big celery ribs, sliced
  • 1 fennel bulb with stalks, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 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. Add 2 cups of water, 1/4 teaspoon sea salt, seal the pot and cook on high pressure for 11 minutes. When the program is done release the pressure manually, take the lid off and fluff with a fork.

2

Preheat the oven to 350F/180C.

3

Sauté all the vegetables 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.

5

Combine the cooked millet with the sautéed vegetables and herbs and add the eggs.

6

Pour the mixture into a baking dish/casserole and bake for 35 minutes.

7

Take out after 20 minutes and toss the mixture again, trying to mix the parts at the bottom (where most of the egg is) with parts at the top. Put back in and bake until the time is done.

8

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

9

This meal can also be reheated. To make in advance, freeze and rewarm in the oven, rehydrating with a little bit of vegetable or chicken stock.

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