thanksgiving 2010: gluten-free stuffing

With Celiac Disease and Gluten Intolerance on the rise, chances are that someone at your Thanksgiving celebration is following a Gluten-Free diet. Why not make a stuffing for everyone to enjoy?

This is a great side dish alongside turkey – whole grains, veggies, fresh herbs and lots of flavor – all without the  gluten. Your digestive tract will thank me. :)

Herb & Mushroom Gluten-Free Stuffing - 6-8 servings

  • 2 ½ cups chicken broth* make sure this is gluten-free
  • 2 Tbsp olive oil
  • 1 medium white onion, chopped
  • 5 stalks of celery, chopped
  • 1 – 8 oz package of sliced baby bella mushrooms
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, chopped
  • 1 loaf of French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces

Pre-heat oven to 350 degrees. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.

In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

Comments

  1. says

    Yum! I love stuffing! It’s my favorite. I love having good recipes for GF friends too :) We’re not having thanksgiving at our house, but we’re having a christmas party in a few weeks and I’m working on the menu now stealing everyone’s delicious Thanksgiving recipes!

  2. says

    all these great recipes! i love it! we are going to art’s family celebration and they do all the cooking. after begging, the eventually agreed to let me bring a dessert.

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