Herb and Mushroom Gluten Free Stuffing

Herb and Mushroom Gluten Free Stuffing

Gluten free foods have never tasted so good. Try this Herb and Mushroom Gluten-Free Stuffing at your next Thanksgiving meal. It's sure to become a new family favorite.

Cooking Time1 hr


  • 2 1/2 cups gluten-free chicken broth
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 5 stalks of celery, chopped
  • 1 (8 ounce) package of baby bella mushrooms, sliced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 loaf of French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces


  1. Pre-heat oven to 350 degrees F.

  2. Heat olive oil in a large skillet.
  3. When hot, add onions, celery, salt and pepper.
  4. Saute for about 4 minutes, or until translucent.
  5. Add mushrooms and cook until tender.
  6. Stir in fresh herbs and set aside.
  7. In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth.
  8. Stir to combine and pour into 9x13” greased pan.
  9. Pour 1 cup hot broth over the top and cover with foil.
  10. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

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