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Gluten-Free Millet Stuffing (Lectin-Free)

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Description

Traditional stuffing is usually made with bread — comforting, yes, but not exactly nutritious, and often loaded with lectins and refined carbs. This gluten-free version offers a wholesome alternative, made with nutritious millet, plenty of vegetables, and fresh herbs. It’s flavorful, satisfying, and so much better for you, yet it still delivers that cozy, familiar feel we all love at the holiday table. While I created this millet stuffing as a healthier take on the classic Thanksgiving side, it’s far too good to save for special occasions. With its mix of nourishing ingredients and vibrant flavors, it’s a dish you’ll want to enjoy all year round.

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. 

Find it online: https://creativeinmykitchen.com/millet-stuffing-gluten-free-lectin-free/