Everyone will gobble up this gluten-free Thanksgiving side! Meaty mushrooms, plus fragrant fennel and celery bring favorite fall flavors together, and dried herbs like rosemary, thyme, and sage make good use of your spice rack. To help make the big day easier, this stuffing can be made the day before and refrigerated—just pop it in the oven 2 hours before dinner!
Yield: 10 servings
Active Time: 25 minutes
Total Time: 2 hours and 35 minutes
1 to 2 loaves Schar Gluten-Free Baguettes, cubed (about 10 cups)
2 ½ cups Pacific Foods Organic Mushroom Broth
2 large eggs
¼ cup plus 2 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 celery stalks, diced
1 small fennel bulb, diced
1 pound assorted mushrooms, chopped
⅓ cup chopped flat-leaf parsley
1 teaspoon ground sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons sea salt
1 teaspoon ground black pepper
Preheat oven to 350°F and grease a 13 x 9-inch baking dish.
Scatter bread cubes on a rimmed baking sheet. Toast for 10 to 15 minutes, tossing occasionally, until the bread is dried out; let cool, then add cubes to a large bowl. While the bread bakes, whisk the broth and eggs in a small bowl.
Add ¼ cup oil to a large sauté pan on medium heat; sauté onions, celery and fennel for 5 to 7 minutes, or until tender, then scrape into the large bowl with the bread. Add remaining 2 tablespoons oil to the pan and sauté mushrooms until browned, about 4 to 6 minutes; add mushrooms to the bowl. Add the herbs, salt, pepper, and reserved broth and egg mixture to the bowl; gently toss until incorporated and all the ingredients are well-coated.
Carefully add stuffing to the baking dish and press down slightly with the back of a spoon. Cover with foil and bake 50 minutes, then remove foil and bake for another 30 to 40 minutes more, until top is browned. Let sit 10 minutes before serving.
Recipe credit: Angela Gaines
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