3 cups cooked millet (prepared according to package instructions)
2 yellow onions, finely diced
3 carrots, finely diced
3 ribs celery, finely diced
1 pound mushrooms, finely diced
5 cloves garlic, minced
1 ½ tablespoons minced fresh sage
1 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
2 tablespoons dried poultry seasoning (no salt added)
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ cup grass-fed butter OR ¼ cup extra virgin olive oil
Preheat oven to 350F (conveniently, the same temperature as my turkey!) Butter your favorite 9X13 casserole dish and set aside.
Add the cooked millet to a large mixing bowl, and set aside.
In a large skillet or wok, heat half the butter or oil over medium-high heat. Add the carrots, celery, and onions and cook until tender, stirring regularly. Add the garlic, sage, parsley and poultry seasoning and cook 2-3 minutes more, until mixture is very fragrant. Add to bowl with millet.
Heat the rest of the oil or butter in the same skillet, and add the mushrooms and thyme. Cook until mushrooms are golden brown and tender, then add to the millet mixture.
Stir stuffing mixture to combine and season with salt and pepper. Add mixture to the baking dish, and bake for 25-35 minutes, until stuffing is hot all the way through and the top is golden brown.
You can even stuff it inside the turkey like regular stuffing. Just make sure the center of the stuffing reaches 160 degrees, for food safety reasons. That said, try baking it in a casserole dish. However you prefer to make your stuffing, please – give millet a place on your holiday table. You’ll love it. Used with permission. Steven GundryMD.