Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

Nearly five years ago, we sat down to the table for our first gluten-free, dairy-free Thanksgiving meal.

“I remember feeling stressed, knowing that I wouldn’t be cooking and baking my Mom’s tried-and-true recipes.”

…like her mushroom-filled matzo meal stuffing or her flaky pumpkin pie. Or, my Sicilian swiss chard pie with sweet raisins and pine nuts or the chocolate-and-pecan praline-filled poached pear puff pastry tart, both of which had become recent additions to our menu.

Instead, I kept it simple: turkey, gluten-free, dairy-free cornbread stuffing and a few vegetables. Maybe even a salad. Dessert? Believe it or not, I can’t even remember what we had. A fruit crumble? Poached pears without the puff pastry? It was unmemorable, to say the least.

“Luckily, things have changed, for the better.”

Since then, my family’s gluten-free, dairy-free life has expanded along with the world’s awareness. Our options—and our experiences—have opened up beautifully. I’ve even launched a gluten-free (dairy-free optional) magazine called Easy Eats.

gluten-free Easy Eats

 

This year, I made a stuffing that I would never have thought I could ever make again: rye stuffing. It’s in our latest holiday issue. I’m bringing it to the table this year as part of a virtual Thanksgiving, called The Communal Table, hosted by the Food Network.

“Undoubtedly, it will be a feast to remember—gluten-free and all.”

So, pull up a chair and take a look below to see what other delicious dishes and drinks my fellow bloggers are cooking up today for our Thanksgiving feast.

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown’s Good Eats Roast Turkey
My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What’s Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885:Caramel Apple Pie

Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6

Ingredients

One 18-ounce loaf gluten-free rye bread, such as Canyon Bakehouse, cut into 1-inch pieces

3 tablespoons olive oil, plus more for greasing

1 onion, chopped

3 stalks celery, chopped

One 10-ounce package sliced white mushrooms or wild mushrooms

Salt and pepper

1 cup vegetable or chicken broth

2 teaspoons dried herb blend

1 teaspoon poultry seasoning

1 egg, lightly beaten with 1 tablespoon water

Instructions

  1. Preheat the oven to 250o. Scatter the bread pieces on 2 baking sheets and toast, tossing halfway, until dried but not browned, about 30 minutes. Increase the oven temperature to 350°. Generously grease an 8-inch square pan with olive oil.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, celery and mushrooms; cook until softened, about 5 minutes. Season with 1?2 teaspoon salt and 1/8 teaspoon pepper.
  3. In a large bowl, toss together the mushroom mixture, toasted bread pieces, broth, herb blend, poultry seasoning and the egg mixture until evenly coated. Transfer to the prepared pan. Bake, uncovered, until crispy and golden, about 40 minutes.
https://silvanaskitchen.com/gluten-free-dairy-free-mushroom-rye-stuffing/