Gluten Free Wild Mushroom Stuffing
Savory, delicious gluten free stuffing happens to be my favorite dish at Thanksgiving, especially when loaded with wild mushrooms. Every year, I make it a bit differently. Sometimes I add sausage, dried fruit or roasted chestnuts. I always top with a TON of gravy, because – you know, gravy rocks! This year, I baked up a batch of Gluten Free Wild Mushroom Stuffing that tasted out of this world. I had at least two servings myself…shhhh.
Gluten Free Stuffing Essentials
To make this gluten free stuffing special, you need a tasty bread foundation. I made a loaf of our Flour Farm Family Favorite Gluten Free Bread and used that as the beginning of greatness, (click on the link for the recipe.) If you prefer sourdough bread, try making our Gluten Free Sourdough Sandwich Bread or Artisan Loaf. Oh- and if you are short on time these days and a bit crazed, like we are, here’s a link to our bread recipes using a bread maker.
You also need an assortment of wild mushrooms. Don’t hold back! Now is the time to pick several different varieties and saute them up to make a memorable dish. There are so many wild mushrooms to choose from in the fall.
Fresh herbs are a must. Most grocery stores sell organic herbs, now. We have potted herbs that we prune regularly to enhance the flavor of our dishes. Growing your own herbs in small pots in a sunny window is MUCH cheaper than buying them at the store.
Also, homemade stock is a BONUS. We make our own every time there are extra veggies looking sorry for themselves in the fridge and/or a cleaned up roasted something or other. We have quite a bit of stock in the freezer. If you do not make your own stock, no worries! Look for no sodium or low sodium premium organic, (and pasture raised if possible,) stock. Quality makes a huge difference to the final dish.
For a fabulous gluten free gravy recipe to top off your stellar stuffing, click on this link to our recipe.
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Let us know how your party enjoyed our Gluten Free Wild Mushroom Stuffing recipe. Please leave us a message and comment in the space provided below the recipe. We love to hear from you!
An important note: This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
– Teri & Dave
Recipe Inspiration: Thanksgiving & The Kitchn’s Wild Mushroom Stuffing; Recipe update 4.20 for clarity
Photos by DuPree Productions
Flour Farm Gluten Free Stuffing – Delish!
Gluten Free Wild Mushroom Stuffing
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Thanksgiving in our house would not be the same without a plate loaded up with our Gluten Free Wild Mushroom Stuffing. Best of all, this recipe allows room for add-ins such as sweet dried fruit or savory sausage. Bring it on!
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to substitute an ingredient, click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 454g (16 oz or 1 lb) GF Favorite Bread – cut into 1/2″ cubes and dried (see prep note)
- 57g (2 oz) Salted Butter (1/4 C or 1/2 Stick)
- 2 Medium Leeks – trimmed of dark green, halved lengthwise, and thinly sliced (about 178g)
- 3 Medium Celery Stalks – thinly sliced (about 120g)
- 680g (24 oz) Assortment of Wild Mushrooms – trimmed and sliced (volume will vary)
- 1/4 C Fresh Sage Leaves – finely chopped (loosely pack leaves into cup)
- 2 T Fresh Thyme leaves
- 1/2 tsp Freshly Ground Black Pepper (1g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/4 C Fresh Italian Flat Leaf Parsley – finely chopped and loosely packed
- 591 ml (20 fl. oz) Low/No Sodium Stock or Broth – vegetable or chicken (2 1/2 C)
- 3 Large Pasture Raised Eggs (150g)
- 1/4 tsp Extra Fine Pink Himalayan Salt – omit if using regular sodium stock/broth (1.5g)
- 28g (1 oz) Salted Butter – cut into small pieces to dot the surface of the assembled stuffing (2T)
Optional Add-Ins
- 454g (1 lb) Sweet Italian Sausage
- 1/2–1 C Dried Fruit, chopped if appropriate (apricots, currents, raisins, apple)
Instructions
Equipment: Digital Scale (preferred), 9″ X 13″ (or 3 qt) Baking Dish, 12 ‘ Skillet, Wooden Spoon, Cutting Board, Knife, Rimmed Baking Sheet, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Unbleached Parchment
Before You Dive In – Prep: Please read!
- Cut bread into 1/2″ cubes. Spread in a single layer on a baking sheet covered with parchment. Pop the sheet into a preheated 275 F/135 C oven and toast for 35-45 minutes. It may take a shorter or longer time to dry depending on the moisture level of the bread, so watch closely. Remove from oven and allow to cool and dry completely. You want a crunchy cube. Alternatively, allow cubes to sit out overnight.
- Prepare homemade stock, if using
- Prepare vegetables, see ingredient list
- Move oven rack to lower third
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Lightly grease or spray baking dish with no-stick spray
Note: If adding sausage, cook the sausage in the skillet first. When done, use a slotted spoon to transfer sausage to a bowl and set aside. (Refrigerate until ready if making ahead of time.) Drain all but 2T of the oil from the pan and omit 2 T of butter. Proceed to step 1.
Step 1: Melt the butter in a 12″ skillet over medium heat. Take care not to brown the butter. Add the leek and celery and cook until vegetables start to soften – about 6-7 minutes. Stir occasionally.
Step 2: Increase the heat to medium high and add mushrooms, sage, thyme, pepper and salt. Cook for 15-20 minutes. Stir frequently. Mushrooms should be tender and any liquid released has almost evaporated.
Step 3: Transfer the mushroom mixture to a very large bowl. Add the bread cubes, parsley, (and dried fruit and cooked sausage if using.) Toss ingredients to combine.
Step 4: In a 4 cup liquid measuring cup or medium bowl, whisk together the stock, eggs and remaining salt (if using). Pour this mixture over the bread and mushroom mix. Thoroughly combine (we use our hands!) The bread should be evenly moistened. If not, add additional stock.
Step 5: Transfer the mix to the prepared baking dish. Dot the surface with the last of the butter. Cover with foil and bake in the lower 1/3 of a preheated oven at 350 F/177 C for 20-25 minutes. Stuffing will appear puffy and it will be warmed through.
Step 6: Remove foil from the baking dish. Increase temperature to 425 F/218 C and bake until the surface is golden-brown and crispy. Check for doneness after 15 minutes. Baking may take up to 25 minutes. Remove from the oven and allow to set for 10 minutes. Garnish with herbs if desired.
Enjoy!
Notes
Best served: Stuffing tastes amazing the same day or the next day after baking. It may be refrigerated for up to 3 days or frozen for up to a month.
Make ahead: Stuffing may be assembled the day before and refrigerated. Remove from the refrigerator at least 1 hour before baking.
The nutrition information provided below is for the recipe as written using lightly salted organic butter and homemade, no-sodium added, organic chicken stock. Add-ins are not included. This recipe yields about 12 servings (158g or about 5.5 oz per person.)
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Stuffing
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Scoop
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4.5
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Gluten Free Wild Mushroom Stuffing
For more gluten free, savory recipes by Flour Farm, click on this link!
