Gluten Free Stuffing with Mushrooms for Turkey 

This gluten free stuffing with mushrooms for Thanksgiving turkey has earned its place on my table-not as a substitute, but as a centerpiece. It's moist and tender inside, crisp and golden on top, and deeply aromatic with woodsy notes from the mushrooms and herbs-and it's completely gluten free.

For years, I was the vegetarian at the Thanksgiving table. The one tight-lipped nudging cranberry sauce and mashed potatoes around on a too-empty plate while the golden, crisp-skinned turkey was passed around with enthusiasm. When I began eating poultry again, I was very excited to fully indulge in the Thanksgiving feasting festivities. But then came the stuffing...

I still remember the first time a family member eagerly offered to spoon some onto my plate. I had to explain-again-that it was made with regular bread and that I am unable to eat it. I declined with a polite smile but inside, I felt embarrassed. Frustrated. After everything, even the stuffing was off-limits.

The next year, it was my turn to host. And just like I did with my gluten-free samosas, my easy gluten-free matzo, and my gluten-free carrot cake pancakes, I knew I could work my magic and make a gluten free stuffing worthy of applause!

I rolled up my sleeves at got to work a week before the big day - testing bread after bread. Some dissolved into mush. Others refused to absorb flavor, staying stubbornly dry even after soaking. But gluten free sourdough? Sourdough held its shape, its flavor, and I smiled. (If you can find it, I love the gluten-free sourdough made by Promise Brand in Canada).

The cubes of gluten-free sourdough bread soaked up the flavorful mix of sautéed onion, a medley of rehydrated mushrooms, tart dried cranberries, and a blend of sage, thyme, and parsley - a gluten free stuffing that deserves its spot on the Thanksgiving table. 

Ingredient Highlight: Gluten-Free Bread

The backbone of any good stuffing is the bread. And for a gluten-free version, not just any loaf will do. After much trial (and a lot of error), I found that gluten-free sourdough works best. It has the structure to hold its shape after soaking and baking, and the tang of sourdough brings a depth that complements savory herbs and earthy mushrooms.

Avoid soft sandwich breads or overly sweet gluten-free loaves-they tend to fall apart or clash with the dish's savory notes. Instead, opt for a hearty, crusty gluten-free sourdough. For a homemade option, learn how to make a traditional sourdough starter . And if there's any left over? It makes the most comforting blueberry sourdough pancakes the next morning.

Make sure the bread is at least a day old. Slightly stale bread soaks up broth and butter without turning to mush, which is exactly what you want.

Ingredient Highlight: Mushroom Mix

Mushrooms are the heart of this stuffing. Not just any mushrooms, though-I use a dried forester's mix that includes chanterelles, porcini, and morels. When rehydrated and caramelized, these mushrooms give the stuffing a meaty, umami-rich foundation that's hard to beat.

Can't find forester's mix? Go for dried shiitake or porcini-both have concentrated flavor that holds up well to baking. You could also use fresh mushrooms, but be sure to sauté them thoroughly to remove moisture and deepen their flavor.

For more ways to get the most out of mushrooms, check out my shiitake mushroom broth, lion's mane sauté, or mushroom marinara sauce.

Directions to Make Gluten-Free Stuffing with Mushrooms

Prep the Mushrooms

To make this stuffing, start by soaking the dried mushrooms in hot water. This softens them and brings out their complex flavor. Once they're tender, chop them small-think bite-sized, but not minced.

Sauté the Aromatics

Dice a large onion and cook it in butter until golden. Add in your chopped mushrooms and let them caramelize, stirring occasionally until the edges start to brown.

Mix the Stuffing

In a large bowl, combine the bread cubes, sautéed onions and mushrooms, dried cranberries, herbs, and broth. Add the parsley last, just before transferring to your baking dish or turkey. The gluten-free stuffing mix should be moist but not soggy.

Bake The Stuffing

If baking separately, spread the stuffing in a buttered baking dish. Cover with foil and bake. Then uncover and bake another couple of minutes, until the top is golden and crisp.

Stuff and Bake the Turkey

If you're gf stuffing a turkey, fill the cavity loosely. The stuffing will expand and needs room to breathe. For food safety, ensure the internal temperature reaches 165°F.

If you're scared of cooking a whole turkey, my Roast Turkey with Cheesecloth Method will cure of that fear. It's honestly foolproof!

Storage Instructions for Gluten Free Stuffing

Let the stuffing cool completely before storing. Refrigerate in an airtight container for up to 4 days. To freeze, pack into a freezer-safe container or bag and freeze for up to 3 months.

To reheat, thaw overnight in the fridge. Then warm in the oven at 350°F, adding a splash of broth if needed to prevent drying out. The flavors only get better with time.

More Gluten-Free Thanksgiving Recipes 

Round out your holiday table with a few of my favorite gluten-free classics. This sweet potato, almond and cranberry casserole brings texture and brightness to balance savory mains. For dessert, you can't go wrong with a gooey, nutty gluten-free pecan pie or a moist, warmly spiced pumpkin spice cake that's as comforting as it is festive.

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