Gluten Free Millet, Fennel and Cherry Stuffing
By Your Market District Chefs
Prep Time: 45 min.
Cook Time: 1 hr.
Bring water to a boil in a medium sauce pot. Stir in millet, ½ teaspoon salt and ¼ teaspoon pepper. Cover pot and reduce heat to medium; cook for about 20 minutes until tender, adding cherries during the last few minutes of cooking. Fluff with fork and set aside.
Meanwhile, melt butter in a large skillet over medium-high heat. Sauté garlic, onion and fennel for 12-15 minutes until lightly browned, reducing heat if necessary to prevent burning; add herbs and remaining salt and pepper.
Preheat oven to 350°F. Place millet mixture, vegetables and bread in a large bowl. Whisk together eggs and broth in another bowl and pour over top. Mix well to coat and transfer to a greased 9x13-inch baking dish.
Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes, until internal temperature is 160°F. Makes 12 servings based on 1 cup per portion.
*Purchase bread ahead of time; cut into small cubes and spread on a sheet pan to dry for 1-2 days. If using fresh bread, dry in a 300°F oven for 20-25 minutes. More or less liquid may be needed depending on the dryness of the bread.
Nutritional Information (Per serving):
Nutritional Information (Per serving): Calories 240, Fat 11g, Sat Fat 5g, Trans Fat 0g, Cholesterol 50mg, Sodium 450mg, Total Carbohydrate 30g, Fiber 5g, Sugars 7g, Protein 5g, Vitamin A 15% DV, Vitamin C 8% DV, Calcium 4% DV, Iron 8% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.