Gluten-Free Mushroom Manchego Stuffing Recipe
Stuffing is one of my favorite parts of Thanksgiving dinner. A forkful of stuffing, turkey, and gluten-free gravy all in one bite? Well, now that’s the magic of the holidays! If you’re looking for a new stuffing recipe to try this Thanksgiving, I highly suggest my Gluten-Free Mushroom Manchego Stuffing recipe.
This delicious stuffing, made with Kinnikinnick gluten-free multi-grain bread, has Spanish influences with the mushrooms, sherry, and Manchego cheese. It works equally well on the side of turkey or ham and can be baked separately or stuffed into your Thanksgiving turkey.
I have made this adding a pound of chopped deli turkey, as well. This also makes for a nice main dish.
To make this a vegetarian recipe, use vegetable broth instead of chicken/turkey broth.
Plan the rest of your holiday menu with more gluten-free Thanksgiving recipes!
Gluten-Free Mushroom Manchego Stuffing Recipe
Ingredients
- 1 loaf Kinnikinnick gluten-free multi-grain bread
- 10 tablespoons unsalted butter , divided
- 1 large red onion , diced
- 2 cloves garlic , minced
- 1 leek , cleaned, cut in half lengthwise and thinly sliced
- 1 pound portobello mushrooms , cleaned, stemmed, and gills removed
- ¼ cup dry sherry
- 3 cups gluten free chicken or turkey broth
- 1 tablespoon fresh thyme leaves
- Kosher salt
- Black pepper
- ¼ cup chopped fresh parsley
- 1 cup chopped dates
- 1 cup grated Manchego cheese
- 2 large eggs , lightly beaten
Instructions
- Preheat oven to 250 degrees. Cut the bread into 1-inch cubes and place on a baking sheet in an even layer. Bake for 15 minutes, stirring once or twice. Let cool. Raise oven temperature to 350.
- Melt 8 tablespoons butter in a large skillet over medium heat. Add the onion and cook until very soft, about 10 minutes. Add the garlic and cook for another 30 seconds. Add the mushrooms and cook until they have released their juices and the juices evaporate, about 15 minutes. Raise the heat, add the sherry, and cook until it has evaporated. Add the broth, and 1 teaspoon of both salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
- Put the toasted bread cubes into a large bowl. Pour the broth and vegetables over and toss well. Add the parsley, dates, and cheese, mix well. Taste and add more salt and pepper if needed. Stir in the eggs.
- Put the mixture into a greased baking dish, dot with the remaining butter, cover with foil, and bake for 30 minutes. Remove the foil and bake or another 30-40 minutes or until golden.
- The cooled stuffing can also be cooked inside a turkey.
Nutrition
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