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Gluten Free Stuffing with Kale, Caramelized Onions, and Mushrooms

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?!

Gluten Free Stuffing

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!

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

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

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

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8

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

  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.

What is your favoriteΒ gluten free stuffing recipe?

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14 Comments

  • Reply
    Virginia
    November 29, 2011 at 3:33 pm

    I love finding recipes with Kale in them, thanks!

  • Reply
    Liz @ ANIAN
    November 29, 2011 at 5:00 pm

    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.

    • Reply
      The Type A Housewife
      November 29, 2011 at 7:48 pm

      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. πŸ™‚

  • Reply
    Dawn C
    November 29, 2011 at 5:09 pm

    That looks good!

  • Reply
    Jo-Lynne {Musings of
    November 29, 2011 at 9:45 pm

    That looks DELICIOUS!

  • Reply
    BusyWorkingMama
    November 30, 2011 at 1:56 pm

    That looks wonderful! I’m always looking for kale recipes. Yum!

  • Reply
    Grumpy Grateful Mom
    December 1, 2011 at 12:35 am

    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. πŸ™‚

    • Reply
      The Type A Housewife
      December 1, 2011 at 8:03 pm

      I was wondering if I could get away without using an egg, but hearing this, I’m glad I did. πŸ™‚

  • Reply
    Kelly
    December 1, 2011 at 10:45 pm

    This sounds so much better than the Stove Top my grandma makes – blech.

    • Reply
      The Type A Housewife
      December 2, 2011 at 8:17 am

      I think my mom made Stove Top too? Or maybe croutons? I don’t know, but I didn’t like it either!

  • Reply
    All Natural Katie
    December 2, 2011 at 1:58 pm

    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!

    • Reply
      The Type A Housewife
      December 4, 2011 at 9:02 pm

      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!

  • Reply
    Mushrooms Canada
    November 22, 2012 at 9:42 am

    WOW! You have suddenly made stuffing interesting…thanks for sharing another wonderful mushroom recipe!

    -Shannon

  • Reply
    Amy @ These Wild Acres
    February 1, 2017 at 12:50 pm

    Looks great! It seems like we always have too much kale in the garden, and not enough recipes! πŸ˜€

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