I am thankful for personal health, lifelong friends, family support, copious social distractions, higher education, stevia, awkward situations, and the many uniquely interesting people I’ve come to know over my years. —Charlie Mudric
Gluten Free Super Shitake Stuffing
This is also vegan and/or casein free, depending on ingredients chosen
- 8 cups, approx. two loaves, gluten free bread
- 2 Tbsp. olive oil
- 1 Tbsp. avocado oil (optional)
- 3 stalks celery, diced into small and medium pieces
- 1 large onion, julienned (I prefer red onion)
- 2 cups fresh shiitake mushrooms, julienned
- 1 tsp. fresh rosemary, minced
- 1 tsp. fresh sage, minced
- 1 tsp. fresh thyme, minced
- 1 can condensed cream of mushroom soup
- 1 can vegetable broth (approx 10 oz.)
- 1 pinch Himalayan salt, or to taste
- 2 grinder turns black pepper, or to taste
- 1/4 cup dried cranberries
- 1-2 cups dairy free cheddar (I like Daiya)
- In place of mushroom soup and veggie broth, use 2 cups hot turkey stock.
- In place of Daiya, use 1 cup sharp cheddar cheese.
- Serve with 2 cups gravy (traditional or substitution)
- Preheat oven to 425 degrees.
- Set a small pan on high heat and add mushroom soup, vegetable broth, salt and pepper.
- Cook until boiling, reduce heat and simmer.
- Put bread cubes in a large bowl.
- Set a large sauté pan on med-high heat and add oils.
- Sauté mushrooms, celery and onions, stirring, until vegetables are soft and translucent, about 5-10 minutes.
- Add the fresh herbs to the pan, and cook for about 1 minute, stirring, until aroma of herbs is present.
- Toss this mixture into the bowl with the bread. Mix in the cranberries in.
- Transfer to a 3 quart casserole/baking dish. Pour the vegetable broth mixture over top and press down with hands.
- Cover with lid or foil and bake for 15-20 minutes.
- Remove lid, sprinkle cheese on top and cook until the stuffing is steaming hot, browned, and cheese is slightly melted, about 5-10 minutes.