Savory, delicious 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!
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. For our Family Favorite Gluten Free Bread recipe, click on the link.
You also need an assortment of wild mushrooms. Don’t be shy! Now is the time to pick several different varieties and saute them up to make a memorable dish. There are so many 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! Do try to find 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.
Let us know how your party enjoyed this recipe. Please leave us a message 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. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. 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.
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Recipe Inspiration: Thanksgiving & The Kitchn’s Wild Mushroom Stuffing
Photos by DuPree Productions
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
Substitutions: Do you need to substitute an ingredient, click here.
Before You Dive In – Prep:
- 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.
- Prepare homemade stock if using.
- Prepare vegetables. See Ingredient section below.
- 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.
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 454g (16 oz or 1 lb) 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 (about 1 1/2 lbs)
- 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
- 2 1/2 C Low Sodium Stock or Broth – vegetable or chicken
- 3 Large Pasture Raised Eggs
- 1/4 tsp Extra Fine Pink Himalayan Salt – omit if using regular sodium stock/broth
- 28g (1 oz) Salted Butter – cut into small pieces to dot the surface of the assembled stuffing (2T)
Please read prep note above before you begin, thank you!
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 and add the bread cubes and parsley. 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.
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. Remove from the oven and allow to set for 10 minutes. Garnish with herbs if desired.
Best served: Stuffing tastes amazing the same day or the next day after baking.
Variation: Feel free to add cooked sausage, dried fruit, roasted chestnuts or any other family favorite add-in.
The nutrition information provided below is for the recipe as written using lightly salted organic butter and homemade, no-sodium added, organic chicken stock. This recipe yields about 15 servings (127g or about 4.5 oz per person.)
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3.5
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Gluten Free Wild Mushroom Stuffing