Gluten-Free Stuffing

We're counting down the days to Thanksgiving and can't wait to make Prasino's executive chef Jared Case's gluten-free stuffing. With locations in La Grange, Wicker Park, and Rosemont, Prasino is known for its commitment to offering sustainable and local ingredients, as well as a variety of gluten-free, vegetarian and vegan dishes.  The restaurant's philosophy is that flavor and presentation do not need to be sacrificed to offer clean and healthy food, and that is exactly the case with Case's gluten-free stuffing.

See below for the easy-to-make recipe!
 

Yield: 6 portions

Ingredients:

1. 1# Gluten Free Bread medium diced (crust left on)
2. 2 cups water or veg stock
3. 1 Tbsp Chopped Fresh Sage
4. 1/2 Tbsp salt
5. 1/2 tsp black pepper
6. 1/2 cup minced onion
7. 1/2 cup minced carrot
8. 1/2 cup minced celery

Method:

1.)   Place water, sage, salt, pepper in a pot and bring to boil and set aside

2.)   Place gluten free bread in a medium bowl and add the onion, celery, and carrot

3.)   Pour the sage infused water over the gluten free bread and toss gently as to notdamage the bread to much during mixing.

4.)   Line a baking dish with EVOO and put the mixture in the dish.

5.)   Bake at 350 for about twenty minutes or until the stuffing is slightly golden brown on top.

6.)   Remove from oven and cover with aluminum foil and let rest for ten minutes before serving.