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!
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
- Preheat oven to 375 degrees.
- 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.
- 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.
- Add sage, thyme, and broth to skillet. Bring to a simmer and cook for 5 minutes. Remove from heat.
- Add bread and egg to caramelized onions; toss to combine. Stir in vegetable mixture and salt and pepper.
- 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.