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

Optional Substitutions:

  1. Preheat oven to 425 degrees.
  2. Set a small pan on high heat and add mushroom soup, vegetable broth, salt and pepper.
  3. Cook until boiling, reduce heat and simmer.
  4. Put bread cubes in a large bowl.
  5. Set a large sauté pan on med-high heat and add oils.
  6. Sauté mushrooms, celery and onions, stirring, until vegetables are soft and translucent, about 5-10 minutes.
  7. Add the fresh herbs to the pan, and cook for about 1 minute, stirring, until aroma of herbs is present.
  8. Toss this mixture into the bowl with the bread. Mix in the cranberries in.
  9. Transfer to a 3 quart casserole/baking dish. Pour the vegetable broth mixture over top and press down with hands.
  10. Cover with lid or foil and bake for 15-20 minutes.
  11. Remove lid, sprinkle cheese on top and cook until the stuffing is steaming hot, browned, and cheese is slightly melted, about 5-10 minutes.
Do not cook until stuffing is too dry! Test by inserting a toothpick in the middle of stuffing, if it comes out clean, then it is done. Cover with gravy (optional) and serve warm
Photo by: Fil.Al