Holiday Millet Stuffing
TIME: 9 HOURS | YIELD: 8-10 SERVINGS
INGREDIENTS:
2 cups millet, soaked and drained
1 tablespoon raw apple cider vinegar
4 cups chicken or vegetable stock
1 cup blanched almond flour
12 tablespoons butter
6 cloves garlic, crushed
2 medium onions, diced
4 celery stalks, diced
2 large green apples, diced
1 cup cranberries or raisins
1 cup sliced almonds
2 eggs (farm fresh)
3 tablespoons fresh or dried rubbed sage
3 tablespoons fresh or dried oregano
3 tablespoons fresh or dried thyme
3 teaspoons sea salt
1 teaspoon pepper
1 teaspoon ground sage powder
SOAKING INSTRUCTIONS:
In a large bowl cover 2 cups of millet by a few inches of filtered water and stir in 1 tablespoon of raw apple cider vinegar. Place a lid or plate over the bowl and let soak overnight. In the morning drain water off millet and rinse in a sieve or cheesecloth.
COOKING INSTRUCTIONS:
Place the soaked millet, 3 cups of the stock and 1 teaspoon of salt in a pot and bring to a slight boil.
Reduce heat, cover and simmer on medium-low for about 10-12 minutes, stirring once or twice and then let it sit until all the stock evaporates.
Take the millet off the heat and let sit covered for 10 minutes and immediately fluff with a fork.
Preheat oven to 350 degrees.
Place butter in a large sauté pan and melt over medium heat.
Add diced onion and celery. Sauté until vegetables begin to soften and stir in crushed garlic, sage, thyme, and oregano until seasonings release their aroma.
Transfer millet and cooked vegetables into a large bowl and combine.
Whisk eggs, and combine into stuffing mixture.
Add remaining 1 cup stock, almond flour, chopped apples, raisins, almonds, ground sage powder, sea salt and pepper and toss to combine all ingredients well. Adjust seasonings as desired.
Place stuffing in greased casserole dish, cover with lid or foil and bake for 20 minutes.
Remove lid and bake uncovered for an additional 10 minutes for a crispy top.
NOTES:
May also stuff turkey cavity with stuffing mixture and cook during roasting period.
Holiday Millet Stuffing
INGREDIENTS
- 2 cups millet, soaked and drained
- 1 tablespoon raw apple cider vinegar
- 4 cups chicken or vegetable stock
- 1 cup blanched almond flour
- 12 tablespoons butter
- 6 cloves garlic, crushed
- 2 medium onions, diced
- 4 celery stalks, diced
- 2 large green apples, diced
- 1 cup cranberries or raisins
- 1 cup sliced almonds
- 2 eggs (farm fresh)
- 3 tablespoons fresh or dried rubbed sage
- 3 tablespoons fresh or dried oregano
- 3 tablespoons fresh or dried thyme
- 3 teaspoons sea salt
- 1 teaspoon pepper
- 1 teaspoon ground sage powder
INSTRUCTIONS
- In a large bowl cover 2 cups of millet by a few inches of filtered water and stir in 1 tablespoon of raw apple cider vinegar. Place a lid or plate over the bowl and let soak overnight. In the morning drain water off millet and rinse in a sieve or cheesecloth.
- Place the soaked millet, 3 cups of the stock and 1 teaspoon of salt in a pot and bring to a slight boil.
- Reduce heat, cover and simmer on medium-low for about 10-12 minutes, stirring once or twice and then let it sit until all the stock evaporates.
- Take the millet off the heat and let sit covered for 10 minutes and immediately fluff with a fork.
- Preheat oven to 350 degrees.
- Place butter in a large sauté pan and melt over medium heat.
- Add diced onion and celery. Sauté until vegetables begin to soften and stir in crushed garlic, sage, thyme, and oregano until seasonings release their aroma.
- Transfer millet and cooked vegetables into a large bowl and combine.
- Whisk eggs, and combine into stuffing mixture.
- Add remaining 1 cup stock, almond flour, chopped apples, raisins, almonds, ground sage powder, sea salt and pepper and toss to combine all ingredients well. Adjust seasonings as desired.
- Place stuffing in greased casserole dish, cover with lid or foil and bake for 20 minutes.
- Remove lid and bake uncovered for an additional 10 minutes for a crispy top.