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Millet Stuffing

Millet Stuffing

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Ingredients Method

Ingredients
  

  • ¼ cup plus 1 tablespoon French or Italian grass-fed butter Trader Joe’s Cultured French Butter, President, or Beurre D’Insigny or olive oil spray
  • 3 cups cooked millet prepared according to package instructions
  • 2 yellow onions finely diced
  • 3 carrots finely diced
  • 3 celery stalks finely diced
  • 5 cloves garlic minced
  • 1½ tablespoons minced fresh sage
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons dried poultry seasoning no salt added
  • 1 pound mushrooms finely diced
  • 1 teaspoon minced fresh thyme
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch casserole dish with butter or olive oil spray and set aside.
  2. Add cooked millet to a large mixing bowl.
  3. In a large skillet, heat half the butter/oil over medium-high. Add onions, carrots, and celery; cook until tender.
  4. Stir in garlic, sage, parsley, and poultry seasoning; cook 2–3 minutes more until fragrant. Add the mixture to the millet.
  5. In the same skillet, heat the remaining butter/oil and sauté mushrooms with thyme until golden. Add to the bowl.
  6. Mix everything together and season with salt and pepper.
  7. Transfer to a baking dish and bake 25–35 minutes until hot through and golden on top.