Ingredients (Serves 4-6):
3 cups cooked millet (prepared based on package instructions)
2 yellow onions, finely diced
3 carrots, finely diced
3 ribs celery, finely diced
1 pound mushrooms, finely diced
5 cloves garlic clove, minced
one and a half tablespoons minced fresh sage
1 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
two tablespoons dried chicken seasoning (no salt added)
½ teaspoon ocean salt
½ teaspoon ground pepper
¼ cup grass-given butter OR ¼ cup extra virgin essential olive oil
Preheat oven to 350F (easily, exactly the same temperature as my poultry!) Butter your preferred 9X13 casserole dish and hang aside.
Add some cooked millet to some large mixing bowl, and hang aside.
Inside a large skillet or wok, heat half the butter or oil over medium-high temperature. Add some carrots, celery, and onions and prepare until tender, stirring regularly. Add some garlic clove, sage, parsley and chicken seasoning and prepare 2-3 minutes more, until mixture is extremely aromatic. Increase bowl with millet.
Heat all of those other oil or butter within the same skillet, and add some mushrooms and thyme. Prepare until mushrooms are golden brown and tender, then increase the millet mixture.
Stir stuffing mixture to mix and season with pepper and salt. Add mixture towards the baking dish, and bake for twenty five-35 minutes, until stuffing is hot completely through and also the top is golden brown.
You may also stuff it within the poultry like regular stuffing. Just make certain the middle of the stuffing reaches 160 levels, for food safety reasons.
That stated, try baking it inside a casserole dish.
However you’d rather help make your stuffing, please – give millet a location in your holiday table. You’ll like it. And checking this web site for additional of Dr. Gundry’s favorite holiday recipes.