My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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skillet millet stuffing

Your comments about husbands/boyfriends hating squash, had me rolling in laughter.  What is it about boys + squash?  I’m not sure I’ll ever understand. 

While that meal was quite delicious, at least in my eyes, it’s already in the past. 

Thanksgiving may also be in the past, but I am not ready to give up the comforting flavors of stuffing.  My favorite part of the meal.  I will continue to enjoy stuffing all winter long.  Maybe not always in cubed bread form, but in one way or another, it’s going to become a staple around here.

Now that, Chris can deal with.

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I also enjoyed + appreciated your comments about different workout ideas.  Time to do a little research and come up with a plan.  I’ll keep you posted on what I try next.  Over the years, I’ve gone back + forth with working out at the gym.  Indoor gym cardio, has really never done it for me, but the vast selection of weights, machines, equipment, was what I really went for.  Although, this gym did have a cardio machine that I loved and a stretching machine that did wonders for my tight hamstrings. 

Speaking of tight hamstrings, let’s get back to the stuffing.  [No correlation at all.]

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I wanted to keep the traditional flavors while also creating a texture that holds together.

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With two eggs, it held together + didn’t dry out.  I threw some spinach in, just because.  I also would have thrown mushrooms into the mix, for added flavor + texture, but mushrooms are one more thing the husband can’t do.

There aren’t too many things we disagree on food wise, but squash + mushrooms are definitely on the list. 

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He wasn’t getting lucky with take n’ bake pizza 2 nights in a row, so I cooked the mushrooms on the side instead. 

To turn this dish into a full meal, feel free to add any protein of choice.  Add these to the mixture before baking.


Top with 1-2 sunny side up eggs.

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Just having eaten chickpeas with the stuffed squash, I opted for eggs. 

Ohhh instant saucy goodness, you are so delicious.

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Good thing Chris likes eggs…not sure I could handle disagreeing on that one!

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Skillet Millet Stuffing [serves 4-6]

  • 1c uncooked millet, rinsed + drained
  • 2c low sodium veggie broth
  • 2 large eggs
  • 4-5c spinach [optional]
  • 1.5T ghee
  • 3/4c onion, diced
  • 3/4c celery, diced
  • 1/2c carrot, diced
  • 1T fresh sage, finely chopped
  • 1T garlic, minced
  • 1.5t fresh thyme, chopped
  • 1/2t dried parsley
  • 1/2t salt
  • black pepper
  1. In a pot over medium-high heat, add the millet + broth, then stir and bring to boil, then reduce heat to simmer + cover. [perfect cooked millet]
  2. Leave covered for 20min [no stirring], then move to another burner and let sit for 10min [still covered].  Fluff with a fork.
  3. While the millet is cooking, prep veggies + herbs and heat a large pan over medium heat with 1T ghee. 
  4. Add onions, celery + carrots and cook until softened, stirring every minute or so.  ~7-10min
  5. Whisk the 2 eggs in a small bowl and set aside, then preheat your oven to 350*.
  6. Add 1/2T ghee in a 9” oven safe pan [cast iron works well], and place in the oven.
  7. Add garlic, and all spices, stirring for about 1min, until fragrant.
  8. Add spinach and cook until wilted.  2-4min
  9. Add the fluffed millet to the sauté pan and gently stir to combine.
  10. Remove the hot pan from the oven.
  11. Pour the whisked eggs over the millet mixture and gently stir until the egg is evenly distributed.
  12. Empty the mixture into the heated 9” pan, evenly spread out + pat down until smooth.
  13. Bake, covered, for 20-25min, until the edges are golden brown and when you press the middle it feels set/firm.
  14. Broil for a few minutes, until golden brown and serve.  Add more s+p if desired.

tips/substitutions:  Instead of ghee, sub 2T butter, oil, or Earth Balance.  Cheese would be a great topping on this.  Add before broiling, if desired.  Adding 2c chopped mushrooms would be a great addition.  Add them in with the spinach, if desired.  If using dry herbs, sub 1t sage, 3/4t thyme.  Feel free to sub quinoa instead of millet.

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Between my lunch, both of our dinners, and Chris’s lunch tomorrow, we’ve already scraped the pan clean, and I’m already brainstorming the next stuffing creation.

Check back later today for random Wednesday things!


Missed my previous stuffing creations?

Last day for the the Fall Stationary Giveaway with Brand E Paperie and Custom Design!  If you win, you’ll receive 25 personalized stationary cards of your choice.  And just for entering, you’ll receive a 10% coupon code for any holiday card purchase.  Courtney just added a few brand new designs to the collection. 

Reader Comments (47)

Even though I'm still full from dinner, your photos make me want to eat! This sounds delish, and I am *in love* with that first photo.

I happily join your husband in the We Hate Mushrooms Club.

Funny thing is, he's liked 2 mushroom soups recently, without taking bites of I think it's a texture thing. hehe

November 29, 2011 | Unregistered CommenterAshley

Best thing about this post is the rhyming title and the amazing photos. But that's usual for you :) So pretty, Ashley!

I have had millet in my pantry for ages, and I had no idea what to do with it. I'm so excited about this!

And eggs are a go-to-agree-upon protein at our house always. I'm glad they are easy and cheap!

November 30, 2011 | Unregistered CommenterKatie

Oh my the egg is spilling into the's bliss on a plate!

I sort of miss millet...I don't know why I shy away from it in the winter...but it's time to have it back!

November 30, 2011 | Unregistered Commenterlauren@spicedplate

Love millet, great idea to substitute bread with millet I never would have thought of that!

November 30, 2011 | Unregistered Commenterkatie @KatieDid

i just kind of love the fact that the name rhymes :)

November 30, 2011 | Unregistered CommenterHeather (Heather's Dish)

Oh YUM! This sounds perfect! Luckily, my guys all like millet too! We are all about eggs here too! I want this now!

November 30, 2011 | Unregistered CommenterSarena (The Non-Dairy Queen)

Skillet millet--hehe! Gotta love a good rhyme!

Also, BOTH my roommates absolutely hate eggs and proceed to tell me so every time I make them...i.e. every day!!

Love it! Can't wait to try this :)

November 30, 2011 | Unregistered CommenterLauren @ What Lauren Likes

What a great idea, it kind of reminds me of a quiche with millet-either way-yum!:)

November 30, 2011 | Unregistered CommenterLizAshlee

Genius - pairing it with the eggs!

November 30, 2011 | Unregistered CommenterLindsay @ Lindsay's List

Mmmm take n bake. I love Papa Murphy's. We used to get a family sized one once a week (2 dinners a week) but we've cut back. It's like crack.

November 30, 2011 | Unregistered CommenterCori

millet is the best. but the weird thing is lately we have not been craving those grains, a few years ago we used to eat millet all the time, so good!! maybe I will try to get in the kitchen and make some up to get that craving started again haha

November 30, 2011 | Unregistered CommenterPure2raw twins

This looks great (love the egg)! I've been looking for things to do with millet and GF grains/seeds.

Funny you mention squash hating husbands; mine can't stand it! Although, I made a pumpkin bread last week that he devoured before I got a chance to have a piece- He seemed to selectively forget his aversion to squash!

November 30, 2011 | Unregistered CommenterJill @ A Cook's Nook

I have been all over quinoa lately...perhaps it is time to give millet a try! This sounds yummy!

next up cornbread stuffing?

November 30, 2011 | Unregistered Commenterjamie @ jamelafamela

Eggs +miller stuffing looks kind of like a hash--very man--comfort foodish?

November 30, 2011 | Unregistered CommenterLaura I.

Now that looks delicious. I'm not a huge fan of millet just cooked plain as a side dish but when it gets crispy, I love it! I don't know what it is, but I'm sure broiling this makes it awesome! This looks really delicious. I did something similar with quinoa too - so yummy :D I gotta say your egg looks beautiful - such a gorgeous orange. Nothing more beautiful than a quality egg :)

November 30, 2011 | Unregistered CommenterHeidi @ Food Doodles

While the stuffing looks delicious, I can't get over how perfect that egg is!

That egg is PERFECTLY cooked! This is definitely my kind of dish - I love anything in a skillet :)

November 30, 2011 | Unregistered CommenterCait's Plate

Mmmm, that stuffing looks delish! Stuffing is my fav food at the holiday table. Never gets old. :) Good luck nailing down a workout plan.

November 30, 2011 | Unregistered CommenterTiff @ Love Sweat and Beers

Awesome. I am making this on the weekend (mushrooms and all!). I don't have millet, but I am going to try teff grain. Wish me luck!

November 30, 2011 | Unregistered CommenterBecca

yum looks awesome! like usual :)

November 30, 2011 | Unregistered

Yep! Making this next week. I bought some millet several weeks ago to make puffed millet but never got around to it. This looks much more doable since it also serves as part of dinner!

November 30, 2011 | Unregistered CommenterDanielle

I've been doing obscene things with a tennis ball to take care of my tight hammies. You needed to know that.

November 30, 2011 | Unregistered CommenterMama Pea

Oooh a bit like hash browns! I love anything in my skillet. Def want to make a vegan version. And I agree with Mama Pea's tennis ball suggestion!

November 30, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

I have about 2 pounds of millet in my cupboard probably gathering dust as I write this. I guess I know what I'll be making this weekend - love me some stuffing! ;)

November 30, 2011 | Unregistered CommenterSylvia @ LifeIsGoodWithFood

that stuffing looks amazing. I am so making it this weekend, WITH mushrooms. I'm a shroom girl. If it's a fungus and edible I will try it. I just got to see if millet is in my cabinet. . . and I don't have ghee, would good old fashion butter work? oh, and that egg? I'll order two please :) the yolk looks like the sun among fluffy clouds of egg white.

November 30, 2011 | Unregistered CommenterSonia (the Mexigarian)

how pretty is your egg?! love!

November 30, 2011 | Unregistered CommenterJessica @ How Sweet

Wow, that looks my ideal "life is too crazy to make dinner tonight" dinner.

PS I love the imagery... beautiful pictures of the eggs.

Wow! Your stuffing looks amazing! I agree - stuffing is just too good to save for Thanksgiving. I'm going to have to try this soon WITH mushrooms! I'm glad my husband likes them. He won't touch squash or eggs (unless they're hard boiled).

November 30, 2011 | Unregistered CommenterKerry

How funny! My boyfriend hates both squash and mushrooms too - two things that I'm just crazy about!

This recipe looks great, by the way - I'm also crazy about millet!

November 30, 2011 | Unregistered CommenterJo

And I don't even have a non-stick pan! hehe

November 30, 2011 | Unregistered CommenterAshley

Let me know how it turns out! You can definitely just use butter. I typically talk about any substitutions that I know will work in my tip/substitutions section under each case you're curious about another ingredient in the future.

November 30, 2011 | Unregistered CommenterAshley


November 30, 2011 | Unregistered CommenterAshley

I've never cooked with teff, let me know how it works!

November 30, 2011 | Unregistered CommenterAshley

Thanks Tiff!

November 30, 2011 | Unregistered CommenterAshley

Haha, thanks Gina! I typically don't get them quite that perfect, but when photographing I try a little harder. My stainless steel pans make egg cooking a little tricky! ;)

November 30, 2011 | Unregistered CommenterAshley

You have to try my perfectly cooked millet method!! I never liked millet either, until I figured out that method. It was always a big pile of mush. And you are so right about quality eggs!

November 30, 2011 | Unregistered CommenterAshley

Ooooh, yes, that has to make the list! I've never even had it before, but am obsessed with both cornbread + stuffing.

November 30, 2011 | Unregistered CommenterAshley

Millet is my favorite!! Hope you rekindle your love for it. ;)

November 30, 2011 | Unregistered CommenterAshley

Yes, time to bring back millet. I like it even more than quinoa!

November 30, 2011 | Unregistered CommenterAshley

Ohhhh, there are so many things you can do with millet!!! :) Hope you start loving it!

November 30, 2011 | Unregistered CommenterAshley

Yum can't wait to see all your stuffing creations. :) I'm a stuffing fiend too. I could probably eat it everyday.

December 3, 2011 | Unregistered CommenterAshley

Made this tonight. Followed the recipe exactly, but I used teff grain instead of millet. Worked well. Teff is like a mini version of millet. Closer to amaranth in texture though. My fiance described this dish as "stuffing and breakfast combined".

December 3, 2011 | Unregistered CommenterBecca

I'll have to look for teff and try it out!

December 4, 2011 | Unregistered CommenterAshley

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