Author: Allie, Hamama Happiness Manager

Prep Time: 20 minutes

Cook Time: 40 minutes

Makes: 6-8 servings as a side dish

We all love a classic stuffing side dish, so why limit eating it to just once a year?! You can cozy up with this stuffing recipe anytime during the fall or winter months. The addition of citrus, herbs, and microgreens makes it extra special and the gluten free bread allows it to be enjoyed by all!

• 16 oz (9 cups) gluten-free bread, cubed and dried out (best if sourdough or something more firm than sandwich bread)
• ½ cup salted butter or ghee
• 1 cup of mushrooms, diced
• 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
• 3 celery stalks, diced (1¾ cups)
• ⅓ cup green onion, chopped
• 3-4 garlic cloves, chopped
• ¾ tsp sea salt
• ½ tsp freshly ground black pepper
• ¼ cup chopped sage
• Heaping ¼ cup chopped parsley
• 1 tsp chopped rosemary
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest (can also sub for lemon pepper or citrus seasoning)
• 1½ to 2 cups vegetable or chicken broth
• 2 eggs, beaten
• 1 tbsp olive oil
• 2 tbsp grated parmesan cheese or nutritional yeast

1. Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
2. Tear or chop the bread into 1-inch pieces and place in a very large bowl.
3. Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, onion,salt, and pepper, and sauté for 5 minutes, turning the heat to low and adding mushrooms halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, thyme and lemon zest. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet - If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dry your bread was.
4. Transfer the mixture to the baking dish.
5. Drizzle the olive oil on top, sprinkle on some nutritional yeast or parmesan cheese and bake, covered, for 30 minutes.
6. Uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
7. Garnish with more green onion and Hamama microgreens to boost up the flavor and nutrient value!
8. Enjoy :)