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!
Go to Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms recipe
Disclosure: I received free samples from Udi’s Gluten Free Foods in order to develop this recipe.
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