This simple gluten free mushroom dressing is a great stuffing that you can make ahead to save time! The dressing is one of those staple foods that is considered a Thanksgiving tradition and my kids would be so upset if I skipped making this dressing!
This easy gluten free dressing recipe is full of delicious gluten free bread cubes, sweet persimmons, mushrooms, onions, and lots of fresh herbs. It is bursting with flavor and you can make it ahead to save time!
Are you ready for the holidays? I feel like they come a little faster each year! Do you feel like this too?
We are scrambling to decide what recipes our family will make for the holidays. It can be difficult to narrow down our favorite recipes! How does one choose between this Gluten Free Butternut Squash Candied Ginger Tart and this Gluten Free Pumpkin Tart with Dark Rum?
Stuffing vs Dressing
I must say I found out I inadvertently named this recipe incorrectly. Technically, since this is cooked outside of the bird, it should be considered a gluten free dressing. You can read about the stuffing vs dressing debate here.
It sounds funny to me and I am tempted to buck the trend and just call this a gluten free stuffing. Are you okay with that?
The dressing is one of the most important parts of our Thanksgiving meal. It is one thing that you can easily make gluten free! In case you are wondering what gluten free bread is best for stuffing, you really can use any gluten free bread you like!
Why this dressing is amazing:
Dressing, stuffing, or whatever you call this is one of the more traditional things you serve over Thanksgiving. It is so easy to make with a loaf of gluten free bread. You can make it ahead to save time, and it will keep up to 3-4 days in the refrigerator. This recipe includes juicy sweet persimmons, but you can also substitute apples if you can't find persimmons.
- Your favorite gluten free bread - I advise not using raisin or any with sweet seasoning.
- Onion - you can use leek if you prefer a more subtle flavor
- Persimmon - sometimes persimmons harvest early or late so feel free to substitute apples if you can't find persimmons.
- Mushrooms - you can use any type including button, cremini, or even shiitake. I do not recommend portobello because they make a lot of juice which isn't needed in this recipe.
- Butter - unsalted. Use vegan butter if you would like this dressing recipe to be dairy-free.
- Chicken broth - I used low sodium but this is a personal preference. You can also use chicken bone broth.
This year we are making homemade gluten free dressing with persimmons, onions, and mushrooms. You can add all sorts of things to customize your stuffing when you make it from scratch! Give some of these ideas a try!
- Swap out the persimmons for apples or cranberries for a flavor boost.
- Make this homemade dressing vegan by using vegetable broth.
- Swap out the onion for shallots, use 2 tablespoons instead of the onions.
If you are looking for a more traditional sausage stuffing, check out my Gluten Free Traditional Stuffing recipe.
Are you ready to see how to make this easy gluten free dressing recipe?
Recipe step by step directions:
Step 1: Cut up your bread into stuffing cube size. This is a personal preference, we like our cubes on the larger side. If you like your gluten free stuffing cubes to be smaller, cut the bread into smaller cubes.
You can use any bread to make this gluten free dressing recipe! Now I am not too sure about sweet raisin bread, but you can use multigrain bread, white bread, bagels, etc.
Step 2: Cut up the onion, persimmons, and mushrooms. Sauté the onion, persimmon, mushrooms, and herbs in a pan with 2 tablespoons melted butter.
Step 3: Add the bread cubes to a bowl. Add the onion mixture, the broth and butter and toss to coat the breadcrumbs.
Step 4: Bake at 350º F for 30 minutes. Serve hot with the rest of your Thanksgiving meal :-).
Expert tips and recipe FAQ:
For this recipe, you can make this easy gluten free stuffing recipe ahead. I made this a few hours before baking without a problem. You do want to keep it refrigerated because it is made with chicken broth.
As for what brand of gluten free bread is best in stuffing, I will say again, use your favorite. I have used Udi's, Franz, Canyon Bakehouse, and Trader Joe's brand breads in this recipe and they all tasted great!
This stuffing will keep up to 4 days in the refrigerator. To reheat it, you can microwave it or better, warm in the oven at 300º F to keep it slightly crisp.
More Gluten Free Sides:
- My Grandma's Famous One-Pan Brussels Sprout with Bacon You will love it!!
- Mashed Potato Pie with Bacon Roses
- Easy Mashed Rutabagas
- Kale and Apple Salad
You may also like this fun gluten free stuffing made with Maitake mushrooms, pears, and cranberries.
And...if you have leftover stuffing, you can use it to make this Leftover Stuffing Stuffed Butternut Squash recipe!
Gluten Free Dressing
- 6 cups bread cubes *see note
- 1 cup onion *see note
- ½ cup persimmon *see note
- ½ cup mushrooms
- 1 cup chicken broth low-sodium
- 1 teaspoon rosemary
- 1 teaspoon thyme
- ½ teaspoon sage
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons butter *see note
- 2 tablespoons butter for sautéing the onion
- Preheat the oven to 325º F.
- In a skillet, add 2 tablespoons butter and heat.
- Add onion, persimmon, mushroom, salt, pepper, and herbs. Sauté until the mushrooms and onions are cooked.
- While the vegetables are cooking, slice half a loaf of bread into cubes.
- Pour the bread into a large bowl.
- Add the cooked vegetables.
- Melt 4 tablespoons of butter and add to the bowl of bread cubes. Pour in the broth and toss to coat.
- Pour the bread mixture into a greased baking dish.
- Cover and bake for 20 minutes.
- Remove the foil and bake 10 more minutes.
- Serve hot.
- You can use any gluten free bread, but I advise not using cinnamon raisin or other flavored breads.
- If you can't find persimmon, feel free to substitute apples.
- If you don't want a lot of onion flavor, you can substitute leeks, which have a more subtle flavor.
- If you would like this recipe to be dairy-free, use vegan butter.
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