Recipe | Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms

Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms
I’ve never been much of a stuffing person. I don’t dislike it and I’ll eat it if it’s there, but I’ve never attempted to make it myself. I mean, what is stuffing but stale bread and broth? That’s like what they’d feed prisoners in the Middle Ages. And we’re supposed to look forward to this? This is a holiday tradition?!

When Udi’s Gluten Free Foods issued a challenge to bloggers to create a gluten-free holiday recipe using their bread, I decided to attempt to make a stuffing that wasn’t just gluten-free, but a stuffing that we’d look forward to eating. One that was more than just prison food circa 1425. I started with Udi’s Whole Grain Bread Loaf, added fresh kale from the garden, caramelized onions, and browned mushrooms. In all honesty, I was expecting this to be a little bit weird texture-wise because of the gluten-free bread. I tried the bread before I made the stuffing and I could definitely tell that it wasn’t wheat bread–the texture was different. But once baked in the stuffing, you’d never guess that the bread was gluten-free.

Between the Whole Grain bread and fresh veggies, this was the best stuffing I’ve ever had (and my husband agrees!). My stuffing ambivalence is gone!

Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 8

Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms

A delicious gluten-free stuffing made with Udi's Whole Grain bread, kale, caramelized onions, and mushrooms.


  • 2 tbsp. olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 8 oz. button mushrooms, sliced
  • 1 small bunch of kale, torn into small pieces
  • 1/2 tbsp. dried sage
  • 1/2 tbsp. dried thyme
  • 1 1/2 c. vegetable broth
  • 1 loaf of (stale) Udi's Whole Grain Gluten-Free Bread, cubed
  • 1 egg, beaten
  • salt and pepper to taste
  • cooking spray or oil mister


  1. Preheat oven to 375 degrees.
  2. In a large skillet, heat 1 tablespoon of oil over low heat. Add sliced onions and cook until caramelized, stirring occasionally, about 40-60 minutes. Transfer to large bowl; set aside.
  3. Heat remaining oil in skillet over medium-high heat. Add mushrooms and cook approximately 5 minutes, until mushrooms are softened and browned. Stir in kale and cook for 2 minutes.
  4. Add sage, thyme, and broth to skillet. Bring to a simmer and cook for 5 minutes. Remove from heat.
  5. Add bread and egg to caramelized onions; toss to combine. Stir in vegetable mixture and salt and pepper.
  6. Pour stuffing into a large casserole dish coated with cooking spray or oil and cover. Bake for 30 minutes. Remove cover and spray top of stuffing with additional cooking spray. Bake for another 15-20 minutes or until golden brown.

Disclosure: I received free samples from Udi’s Gluten Free Foods in order to develop this recipe.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    Stuffing is something I can’t do, but I think a lot of it has to do with the fact my mom made it with giblets when I was a child and I can’t get the obnoxious smell out of my memory banks.

  2. says

    I always look forward to see what new recipe you are posting! I am going to print this out and give it a try. I have been buying kale whenever it is on sale at Whole Foods and my husband actually likes it!

    • Kiersten says

      I grew my own kale this year and it did so well that next year, I’m growing three different kinds. It’s definitely my favorite leafy green vegetable–it has such a nice, chewy texture. I hope you enjoy the recipe!

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