Thanksgiving and Christmas are two of my favourite holidays. Great food and lots of friends, always makes me happy. Getting a good stuffing can be hard though (get your mind out the gutter with that sentence!), if you are catering for lots of allergies and I think this recipe does the trick.
Ingredients
- 1 Courgette
- Salt
- 4 tbsp Margarine (ensure it is allergen free)
- 1 tsp Asafoedita
- 4 Carrots, diced
- 1½ Sticks of Celery, diced
- 90g Sun-dried Tomatoes, diced
- 2 Oranges - zest and juice
- 1 tbsp Fresh Thyme, finely chopped
- 1 tbsp Fresh Rosemary, finely chopped
- 4 large slices of, day old Gluten free, Low Fodmap Bread - crusts removed and cut into 0.5cm cubes
Utensils
- Frying pan
- Paper Towel
- Heatproof Spoon
- Loaf Tin
Method
- Heat the oven to 180C
- Slice the courgette into 0.5cm slices and then sprinkle with salt and leave for 20 minutes. The bitter water in it will rise to the surface, Blot the water away with a paper towel and then slice into cubes, roughly 0.5cm
- Heat the margarine in the frying pan on a medium heat. Add the asafoetida and cook for 1-2 minutes. Add the carrot and celery to the pan and cook for 6 minutes. Then add in the courgette and sun-dried tomatoes, cook for another two minutes, until the vegetables are softened.
- Add the orange juice to the pan and cook until the liquid has reduced by about half
- Add the orange zest and herbs. Mix well and season to taste. Add in the bread to and stir to combine.
- Put the mixture into the loaf tin, place it in the oven and cook uncovered for 30-40minutes until the top is crispy. Serve
