Gluten-free Mushroom Stuffing

No ratings yet

Gluten-free Mushroom Stuffing

This recipe was adapted from one in the November/December 2011 Jamie Magazine. We have made it at 2 Christmas dinners, 2 Friendsgivings and 1 Thanksgiving. It has become a family standby – it isn’t even in a magazine anymore. That’s how you know it’s good – it is now just a page clipped and saved in a binder.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: gluten-free, stuffing

Servings: Servings

Author: Mary Fran Wiley

Ingredients

1 ounce 30 grams dried porcini mushrooms
1¼ cups 300 ml boiling water
4 tablespoons 60 ml olive oil
2 shallots finely chopped
4 garlic cloves minced
1 loaf Udi’s Gluten-Free Multi-Grain Bread frozen over-night if you can*
2-8 ounce packages about 450 grams white, crimini or similar mushrooms, roughly chopped
1-8 ounce package portobello mushrooms roughly chopped
A small bunch of 10-12 stems thyme, leaves picked and stems discarded
3 bay leaves
½ bunch of parsley leaves picked and chopped, stems discarded

Instructions

Pour the boiling water over the dried mushrooms and set aside.
Grease an 11×13 baking dish with olive oil.
Dice the loaf of bread and set aside.
In a large skillet, over medium heat, heat the olive oil. Add the shallot and garlic and cook until translucent and soft, but not yet golden (about 5 minutes).
Drain the porcini, reserving the soaking liquid, and add them along with the other mushrooms, bay leaves and thyme to the skillet. Cook until the mushrooms are softened. At this point, if you are cooking ahead, stop. You want to assemble the stuffing right before putting it in the oven.
Preheat the oven to 350 degrees (if your oven is a little hotter because of other dishes, you can adjust the baking time). While the oven heats, let the mushrooms cool slightly. Remove the bay leaves.
Strain the reserved soaking liquid to remove any grit from the dried mushrooms.
Stir together the mushrooms, the diced gluten-free bread and the parsley. Spread evenly in the baking dish.
Pour the reserved soaking liquid slowly & evenly over the stuffing. You want to moisten the stuffing but not soak it. You may not need all of it (although I always have).
Cover the dish with foil and bake for 35 minutes covered. Remove the foil and bake for an additional 10-15 minutes. You want the bread to start looking nice and golden brown.

Notes

*Freezing the bread makes it easier to cube. If you are using room-temperature bread, it will smush less if you tear it. For added crunch, you can stir in some chopped pecans, hazelnuts or walnuts before baking.