Eating gluten free during the holiday season is definitely a challenge. From the Thanksgiving feast to holiday parties and gatherings galore, let’s face it; it’s usually slim pickings for those of us who abide by a gluten free diet. And if you’re celiac like me, then accidentally eating something that contains gluten — or cheating and regretting it later — can result in hours of stomach pain and bloating. So not worth it.
Not to worry! I have you covered for the next several weeks with gluten free holiday recipes that are easy to make, and easy to take (take with you, that is, to someone’s home or holiday gathering). I’m sharing some classic holiday favorites that I’ve turned into delicious, gluten free versions. Trust me, you’ll never know the difference and neither will your guests!
First up is my Gluten Free Mushroom Stuffing. I’ve made this recipe quite a few times and I’m so confident that you’ll love it as much as my family does. Stuffing can be tricky when it’s gluten free. Think grainy, dry, gummy. All of those not-so-appetizing adjectives. Well, not anymore! This stuffing is moist, flavorful and delicious.
- Do not skip the step of soaking the bread! This is important, as it ensures that your stuffing is moist and not dry.
- This dish can also be prepared the night before as a make-ahead! Sautée the mushrooms and assemble the stuffing, then cover with plastic wrap and and leave it in the refrigerator overnight. Remove from the the fridge about 20 minutes before ready to bake.
- Store leftover stuffing in an airtight container in the fridge for up to 4 days.
- If you opt to stuff this deliciousness into your turkey, it’s important to keep in mind that the turkey will need to cook longer when stuffed, as a general rule of thumb.
Gluten Free Mushroom Stuffing
- 1 loaf of Canyon Bakehouse Country White or other gluten free bread of your choice, cut into small cubes (you can leave the crusts on)
- Milk to pour over bread cubes, 1 1/2 cups
- 1 10-ounce package white button mushrooms, washed and dried (you can also use baby Bella mushrooms. Remove the stems from the mushrooms and slice the mushrooms and chop the stems.
- 1 small shallot, diced
- Italian parsley, chopped
- Salt, pepper
- Olive oil
- 2 eggs, beaten
- 2 Tbsp. unsalted butter, plus more butter for baking dish (can also use canola spray for baking dish)
- Handful of pecorino romano cheese
- Step 1 Cut the bread slices into small cubes, about one inch in size
- Step 2 Place them in a large shallow bowl or dish and pour the milk over them. With a fork, press down gently on the bread to allow it to slowly soak up the milk. Don’t skip this step! It’s critical that you soak the bread cubes. Set aside on the counter while you prepare the mushrooms.
- Step 3 Coat the bottom of a large skillet with olive oil (a few tablespoons is plenty). Add the diced shallot.
- Step 4 When the shallot begins to soften, add 2 Tbsp. of butter and allow to melt, then add the sliced mushrooms.
- Step 5 Season with salt and pepper, to taste. I like to add a pinch of crushed red pepper, too.
- Step 6 When the mushrooms have released most of their liquid, add a couple of tablespoons of freshly chopped parsley. Remove from the heat.
- Step 7 At this point, the bread should have soaked up the majority of the milk. Using a fork or your clean hands, gently massage the bread cubes to encourage absorption of the milk while the mushrooms are finishing on the stove. You don’t want the bread swimming in milk, just wet enough to soak through the bread cubes and soften it. If there is too much milk in the bowl, drain a bit of it off.
- Step 8 Add the beaten eggs to the bowl of bread. Add the grated cheese, pinch of salt and black pepper to taste.
- Step 9 Next, add the sautéed mushrooms to the bowl and using clean hands, gently mix and massage the mixture until everything is incorporated (like making meatballs).
- Step 10 Butter or spray a baking dish, bottom and sides. I used a 9 x 13 size for this amount of stuffing.
- Step 11 Spoon the stuffing into the baking dish and spread evenly. The longer the bread sits, the better, so feel free to assemble this in the morning and leave it covered in the fridge. When ready to bake, preheat oven to 350 degrees and bake for about 45 minutes or until it’s completely set and golden brown.
- Step 12 If stuffing into the turkey, fill the cavity of your bird and tie up the legs so the stuffing stays inside the bird and doesn’t burn. Any remaining stuffing can be baked in a baking dish separate from the turkey.