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Gluten Free Vegetarian Thanksgiving Recipes: Portobello Mushroom GF Stuffing in Acorn Squash Recipe
Posted By yum On November 23, 2007 @ 11:04 pm In Holiday, Squash, Thanksgiving, Vegan, Vegetables, Vegetarian | 11 Comments
We had a good Thanksgiving this year, with oodles and oodles of delicious gluten-free food. And, in a surprise twist, DH decided to forgo his beloved turkey and just enjoy my vegetarian menu. Not to say he didn’t contribute to the meal- no, my amazing baker boy not only took on mashed potatoes and his favorite green peas, but he rolled out THREE gluten-free pie crusts. I mixed the dough and he rolled out and put it in the pie pan with filling- which to me is the work of a true hero ’cause that’s the most annoying part of baking. (Pie crust is where my patience starts to run out.) Meanwhile, I whipped up a vegan cranberry-apple cobbler. Truthfully I’d intended to just BUY a gluten-free pie crust from the Los Altos Whole Foods, but of course, that one itsy bitsy bakehouse in South- or is it North- Carolina was completely unable to handle the demand of Bay Area gluten-free folks this time of year and they were out every time I checked. Of course homemade tastes better anyway, so maybe it was for the best. I usually make spinach pie and Bette Hagman’s rapid rise french bread for the holidays, but since I’d just made them for our recent Celiac Bay Area group meeting, I skipped them this time. *sniff* But, as usual we were in no danger of starvation. ;) Our full menu?
*Cobbler dough made from 1 cup of Rebecca Reilly’s Brown-rice-flour based mix and 2 tbsp. quinoa flour mixed with margarine and brown sugar.
What did you all have for YOUR gluten-free Thanksgiving dinner?
(please tell me in the comments)
Shared with Kim’s Thanksgiving Series at Cook it Allergy Free 
Portabella Stuffed Acorn Squash
24 oz. gluten FREE bread, cubed (any type works, even bread that isn’t
1 tbsp. Olive oil
1 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 medium portabella mushrooms, diced
1/4 cup walnut (or pecan) pieces
1 1/2 teaspoon poultry seasoning
1/2 cup fresh basil or other herb
1 cup warm vegetable broth
1/2 tsp. Black pepper
1/2 tsp. salt
For the Squash:
1) Place bread cubes on cookie sheet and dry them for 20 to 30
minutes in a 250 degree oven, uncovered.
2) Heat olive oil and butter in a large saute pan. Add onion and
carrots, and saute over medium heat for 3 minutes until lightly
caramelized. Add mushrooms, nuts, and poultry seasoning, continuing
to saute for 2 minutes. Add fresh herb, and transfer to a large
mixing bowl, then add dried bread cubes, and mix well with broth. Let
sit for 30 minutes until bread absorbs all the liquid and the
stuffing is fluffy. Season with salt and pepper. Set aside.
My favorite vegetarian “turkey”- excellent with gravy. Of course I
use a vegetarian gravy made from scratch using nutritional yeast, but
you don’t have to. The stuffing is good on its own as well. Mmmm….
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URLs in this post:
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/11/squash.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/11/pies2.jpg
 Thanksgiving Series at Cook it Allergy Free: http://cookitallergyfree.com/blog/2011/11/candied-apple-cranberry-upside-down-cake-and-a-giveaway/
 Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course
 Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables
 American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American
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