2-1/2cupsonionsuse two bunches scallions for migraine diet
2cupsmushroomscremini or button
1tspsea saltkosher salt, omit for migraine diet
1-1/2tspthyme (dried)crushed
1-1/2tsprosemary (dried)crushed
1-1/2tspblack pepper
6cupsbread (gluten-free, cubed)whole wheat, gluten-free bread, or cornbread, use low-sodium GF bread for migraine diet
2appleslarge, Rome Beauty or Honeycrisp
1cupcurrantsraisins, omit for migraine diet
1cuppecansoptional, can use pepitas for migraine diet or omit
4cupsvegetable stock (low-sodium)chicken or turkey stock, no salt added, made without onion for migraine diet
Instructions
Cook wild rice with 2 cups filtered water. Bring to a boil, then cover and simmer for 45-50 minutes until tender. Let cool and set aside.
Heat olive oil in large sauté pan until shimmering. Swirl pan to coat. Sauté celery, onions, mushrooms, and seasonings about 15 minutes, until golden brown and all moisture has evaporated from the pan.
Preheat oven to 350F/180C/gas mark 4. Spray or oil a 9" X 13" baking pan.
In a large bowl, combine wild rice and vegetable mixture with remaining ingredients, adding just enough vegetable or chicken stock to moisten the bread without it being soggy. Spread into the baking dish.
Bake for 35-45 minutes until golden brown on top. Leftover stuffing can be frozen.
Notes
Per serving:
254 calories
10 g fat
1 g saturated fat
6 g monounsaturated fat
3 g polyunsaturated fat
0 g trans fat
0 g cholesterol
737 mg sodium (362 mg sodium with salt omitted)
303 mg potassium
42 g carbohydrate
5 g fiber
17 g sugars
4 g protein
7 Weight Watchers Points Plus
Adapted from Parents magazine, November 1989. I have made this with fresh herbs and like it better with dried herbs, probably because it tastes more like my Mom's that way. Bob's Red Mill has an excellent gluten-free cornbread mix.