08 Nov 2016
three bakers gluten free stuffing mix

The gluten free Three Bakers Herb seasoned Whole Grain Cubed Stuffing is a wonderfully seasoned, easy to make dish to serve this holiday season just the way it is, but sometimes you want a little something different and over the top. Below are ten ways to dress up your stuffing for the holiday table. Which one is your favorite?

Three Bakers Gluten Free Stuffing Mix 10 Ways

To one box of Three Bakers Herbed Seasoned Whole Grain Cubed Stuffing add any of the following blends:

Caramelized Shallots & Fennel:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 shallot, peeled and sliced thinly
  • 1 fennel bulb, trimmed and sliced thinly
  • 3 cups chicken or vegetable stock
  • 1/2 cup dried cranberries

In a skillet heat oil and cook shallots and fennel until browned and caramelized. Heat stock in a stock pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Sage & Sausage:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 medium onion, peeled and diced
  • 1 pound sausage, casings removed, if needed
  • 3 cups chicken or vegetable stock
  • 1/4 cup minced fresh sage leaves

In a skillet heat oil and cook onions until beginning to become translucent. Add sausage and cook, crumbling meat, until browned and cooked through. Drain grease. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Apple-Walnut:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 medium onion, peeled and diced
  • 2 medium apples, cored and chopped
  • 1 cup coarsely chopped walnuts
  • 3 cups chicken or vegetable stock 1 cup diced celery

In a skillet heat oil and cook onions until beginning to become translucent. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Cranberry-Pear:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 medium onion, peeled and diced
  • 3 cups chicken or vegetable stock
  • 2 medium cooking pears, cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped walnuts or pecans

In a skillet heat oil and cook onions until beginning to become translucent. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Mushroom-Leek:

  • 4 tablespoons butter, olive oil or coconut oil
  • 1 large leek, trimmed and thinly sliced
  • 1 pound sliced mushrooms
  • 3 cups chicken or vegetable stock
  • 1 cup diced celery

In a skillet heat half the oil and cook leeks until tender. Heat remainder of the oil and cook mushrooms until cooked through and have released their moisture. Remove from pan. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Apricot-Hazelnut:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 medium onion, peeled and diced
  • 3 cups chicken or vegetable stock
  • 3/4 cup chopped dried apricots
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup diced celery
  • 1/4 cup fresh minced flat-leaved parsley

In a skillet heat oil and cook onions until beginning to become translucent. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Oyster Stuffing:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 medium onion, peeled and diced
  • 2 1/2 cups chicken or vegetable stock
  • 1/2 cup oyster juice
  • 1 pound shucked oysters
  • 1/2 cup diced celery
  • 1/4 cup fresh minced flat-leaved parsley
  • 1 tablespoon Old Bay Seasoning

In a skillet heat oil and cook onions until beginning to become translucent. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Chestnut:

  • 2 tablespoons butter, olive oil or coconut oil
  • 1 medium onion, peeled and diced
  • 1 1/2 cup chopped chestnuts
  • 3 cups chicken or vegetable stock
  • 1/2 cup diced celery
  • 1/4 cup fresh minced flat-leaved parsley

In a skillet heat oil and cook onions and chestnuts until onions begin to become translucent. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Porcini & Prosciutto:

  • 4 tablespoons butter, olive oil or coconut oil
  • 1 large shallot, peeled and thinly sliced
  • 4 ounces chopped prosciutto
  • 1 pound sliced porcini mushrooms
  • 3 cups chicken or vegetable stock 1/2 cup diced celery
  • 3 tablespoons fresh minced rosemary

In a skillet heat half of oil and cook shallots until beginning to become translucent. Add prosciutto and cook until prosciutto is crisp. Remove shallots and prosciutto from pan. Heat remaining oil and cook mushrooms until cooked through. Heat stock in a pan until steaming. Stir all ingredients with stuffing cubes. After mixing ingredients, place in an oiled baking dish, cover with foil, and cook in a preheated 350 degree F oven for 30 minutes. Uncover dish and cook for another 15 minutes.

Stuffing Muffins:

Take our classic stuffing, made as instructed on the box, or any of the above stuffing versions. Right after mixing all of the ingredients, well oil 12 jumbo muffin cups and fill with stuffing mix. Bake, uncovered in a preheated 375 degree F oven until golden brown 35 to 45 minutes.

Three Bakers Gluten Free Stuffing Mix is only available at Sprouts Farmer’s Markets. Find a location near you using the Where to Buy tab up top, or click on the below image.Β 

3b-where-to-buy-600-px-cta

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