Stuffing. It’s a traditional side dish during the holidays that can be made a variety of ways. This version, however, is extra-special as it has two secret ingredients, both of which will certainly surprise you. The recipe replaces day-old cubes of bread with – wait for it… chips and cookies! But not just any sort of chips and cookies. Blended with minced veggies and delicious herbs, Enjoy Life Sea Salt Lentil Chips and Soft Baked Gingerbread Spice Cookies are the true stars of this culinary show. They’re non-GMO, gluten-free and dairy-free (actually, they’re free of the top 14 allergens), making this dish a great option for your family’s feast. Curious about how a casserole like this tastes? You’ll have to make it at home and see for yourself!
- 1 cup carrots finely minced
- 1 cup celery finely minced
- 1 cup yellow onions finely minced
- 1 Tbsp. Vitacost Organic Dried Rosemary
- 2 Tbsp. fresh sage thinly sliced
- 2 Tbsp. fresh thyme chopped
- 1 package Enjoy Life Soft Baked Gingerbread Spice Cookies
- 2 bags Enjoy Life Sea Salt Lentil Chips
- 3 cups vegetable broth or turkey or chicken broth
- 2 Tbsp. flax meal
- 1/3 cups Vitacost Organic Extra-Virgin Olive Oil, divided
- Salt & pepper, to taste
Preheat oven to 350 degrees F. Drizzle 1 tablespoon olive oil onto bottom of a three-quart casserole or baking dish. Set aside.
In medium sauté pan, heat 2 tablespoons olive oil. Add carrots, celery and yellow onions. Sauté over medium-low heat until translucent, about 6-7 minutes.
Add rosemary, sage and thyme. Stir to combine and remove from heat. Pour into large mixing bowl and season with salt and pepper.
Crumble cookies into bowl with vegetables.
Use hands to lightly crush 1-1/2 bags lentil chips. Add to bowl with vegetables. Add remaining half of bag (the full chips) to bowl.
In another medium mixing bowl, whisk together broth, flax meal and 2 tablespoons olive oil. Pour into lentil chip and veggie mixture. Gently fold all ingredients together until coated. Let sit for 5-10 minutes to absorb the liquid.
Pour into prepared baking dish and drizzle with remaining olive oil. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10-15 minutes.