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 stuffing holiday recipe using their bread, I decided to attempt to make a gluten free stuffing that wasn’t just gluten free, but a gluten free 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 gluten free stuffing–no, the best stuffing, period–I’ve ever had (and my husband agrees!). My gluten free stuffing ambivalence is gone!
Disclosure: I received free samples from Udi’s Gluten Free Foods in order to develop this recipe.
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