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!

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?

Print this recipe
Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms

Prep Time

15 minutes

Cook Time

2 hours

Total Time

2 hours 15 minutes




  • 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


  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.


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.

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!

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