Mushroom and Thyme Stuffing

Delicious fragrant gluten-free and dairy-free stuffing recipe that the whole family will enjoy!

Ingredients

• 1 loaf Whisked Herb bread (day old at room temperature)
• 3 cups mixed mushrooms chopped (any mushrooms will do look for the sales!)
• 2 cans Gluten-Free smoked oysters (canned food isle)
• 2 celery stalks chopped
• 1 white onion chopped
• 2 cloves garlic minced
• 1/4 cup olive oil
• 2 cups gluten-free chicken stock
• 1 TBSP dried thyme
• 2 sprigs fresh thyme for garnish
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper or to taste

Instructions

1. Wash and chop mushrooms and set aside
2. Chop canned smoked oysters (make sure you keep the oil, do not wash)
3. Wash an chop onions, celery and garlic then set aside
4. Heat olive oil in a medium-large frying pan on medium-high heat
5. Add onions, garlic and celery to pan then fry up, reducing heat to medium for 3-5 minutes until the onions and celery are translucent and aromatic
6. Add chopped oysters and mushrooms, thyme, sea salt and black pepper and cook for 3 more minutes until the mushrooms are softened and darker in colour
7. While things are cooking, cut your herb bread in medium-large cubes and add it to a big mixing bowl
8. Add your cooked ingredients to the herb bread and thoroughly mix so evenly distributed
9. Add the chicken broth and gently mix with spatula so as not to break down the bread too much, it will be fragile since it is dried out
10. Stuff the turkey or chicken, or duck with stuffing (if you are vegetarian* see note below) then roast per your recipe
11. Alternatively you can also bake any remaining stuffing (in our family there is never enough) in a casserole dish by pre-heating you oven to 375 F and baking for 30-40 minutes until the top is crunchy and golden brown! Garnish with fresh thyme (optional)
12. Serve with your favourite meat or plant-based alternatives!

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