Chef Mitch Prensky demonstrates how to make a gluten-free stuffing in just minutes. Combining gluten-free corn bread, roasted chestnuts and soaked figs, this recipe has an autumnal aroma that will have your family gushing. Plus, since you don’t need to cook this stuffing in the bird, you can just toss it in the oven and enjoy your holiday.

Ingredients

• 1/4 cup 100% corn bourbon or orange juice
• 3 cups stale gluten-free cornbread, crumbled
• 3/4 cup onion, diced
• 1 cup celery, chopped
• 4 cloves garlic, chopped
• 1 cup cooked chestnuts, chopped
• 1 cup of dried figs, soaked in bourbon, orange juice or water
• 1/2 tsp fresh sage, chopped
• 1/2 tsp fresh thyme, chopped
• 1/4 tsp salt
• 2 cups fat-free chicken broth
• 3 egg whites
• 1/4 tsp pepper

Preparation

1. Preheat oven to 350.
2. Soak figs in bourbon or orange juice until soft. Once soft, remove from liquid.
3. Combine cornbread, onion, celery, garlic, chestnuts, seasonings and figs in a bowl. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into mixture.
4. Evenly spread mixture into a nonstick baking dish coated with cooking spray. Bake for 45 minutes or until light brown.

Nutrition Information Per Serving

Recipe Yields 8 Servings

Calories: 283
Fat: 5g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 562mg
Carbohydrates: 51g
Fiber: 5g
Protein: 9g