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.
- Store leftover stuffing in an airtight container in the fridge for up to 4 days.
- I haven’t tried stuffing this into a turkey, but I’m sure it would work just fine. Keep in mind, the turkey will need to cook longer when stuffed, as a general rule of thumb.
Gluten Free Mushroom Stuffing
- 1 loaf of Schar Artisan 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, about 1 1/2 cups
- 1 10-ounce package white button mushrooms, washed and dried (you can also use baby Bella mushrooms. Slice the mushrooms, including the stems.
- 1 small shallot, diced
- Italian parsley, chopped
- Salt, pepper
- Olive oil
- 1 egg, beaten
- Butter for baking dish
- Handful of pecorino romano cheese
- Step 1 Cut the bread slices into small cubes, about 1 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 In a large skillet, heat a couple of tablespoons of olive oil. Add the diced shallot.
- Step 4 When the shallot begins to soften, throw in the sliced mushrooms.
- Step 5 Season with salt and pepper, to taste. I like to add a pinch of crushed red pepper, too, and a pat of butter.
- Step 6 When the mushrooms have released most of their liquid, add a couple of tablespoons of chopped parsley. Remove from the heat.
- Step 7 At this point, the bread should have soaked up the majority of the milk. You don’t want the bread swimming in milk, just wet enough to soften.
- Step 8 Add the beaten egg 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 a wooden spoon, gently fold the mushrooms into the bread. Mix well so that the bread is coated with the egg, cheese and mushroom mixture.
- Step 10 Butter 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. Bake at 350 degrees for about 45 minutes or until it’s completely set and golden brown.