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!
📖 Recipe
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
- ½ tbsp. dried sage
- ½ tbsp. dried thyme
- 1 ½ 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.
Nutrition (estimated per serving)
Disclosure: I received free samples from Udi's Gluten Free Foods in order to develop this recipe.
What is your favorite gluten free stuffing recipe?
Virginia says
I love finding recipes with Kale in them, thanks!
Liz @ ANIAN 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.
The Type A Housewife says
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. 🙂
Dawn C says
That looks good!
Jo-Lynne {Musings of says
That looks DELICIOUS!
BusyWorkingMama says
That looks wonderful! I'm always looking for kale recipes. Yum!
Grumpy Grateful Mom says
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. 🙂
The Type A Housewife says
I was wondering if I could get away without using an egg, but hearing this, I'm glad I did. 🙂
Kelly says
This sounds so much better than the Stove Top my grandma makes - blech.
The Type A Housewife says
I think my mom made Stove Top too? Or maybe croutons? I don't know, but I didn't like it either!
All Natural Katie 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!
The Type A Housewife 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!
Mushrooms Canada says
WOW! You have suddenly made stuffing interesting...thanks for sharing another wonderful mushroom recipe!
-Shannon
Amy @ These Wild Acres says
Looks great! It seems like we always have too much kale in the garden, and not enough recipes! 😀