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.
Ingredients
- 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
Instructions
- 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.
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I love finding recipes with Kale in them, thanks!
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.
Ha! I don’t think I’ve ever had a giblet, so I can’t say I know the smell. And I’m pretty glad about that.
That looks good!
That looks DELICIOUS!
That looks wonderful! I’m always looking for kale recipes. Yum!
Looks so good!!! I love homemade stuffing though mine didn’t turn out so fabulous this year. I think it needed an egg…or a new chef.
I was wondering if I could get away without using an egg, but hearing this, I’m glad I did.
This sounds so much better than the Stove Top my grandma makes – blech.
I think my mom made Stove Top too? Or maybe croutons? I don’t know, but I didn’t like it either!
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!
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!
WOW! You have suddenly made stuffing interesting…thanks for sharing another wonderful mushroom recipe!
-Shannon