Gluten Free Maitake Mushroom, Pear, and Cranberry Stuffing

I would be grateful if you shared this recipe :-)

This easy gluten free cranberry stuffing also features maitake mushroom, pear and is just as good as any gluten stuffing!

We are getting closer to Thanksgiving and many who are gluten free think they have to pass on the stuffing. This is so far from the truth.

So this year, don’t pass on the stuffing!

Give this gluten free cranberry, pear and maitake mushroom stuffing a try!

Gluten Free Bread Ends and Crust

The foundation of this stuffing recipe is the “ends.” Gluten free bread loaf end crusts to be exact. My kids hate crust and they hate ends.

They just won’t touch them.

Gluten free bread is expensive….so what do you do?

My kids leave lots of Udi’s bags in the freezer with just the ends. I go in once every couple of weeks and consolidate the bags, keeping a large bag filled with “ends” to be used someday.

This time, I was fortunate. I not only had enough to make this delicious stuffing, but I also was able to make some delicious bread pudding. My kids love this Classic Gluten Free Bread Pudding and this Gluten Free Sweet Potato Bread Pudding!

What gluten free breads are best to make stuffing?

There are so many brands of gluten free loaves of bread that work well for stuffing recipes. I would advise choosing breads that your family likes. I love using bread with seeds to give my stuffing extra texture. Here are a few gluten free brands I have used in this recipe:

• Franz
• Udi’s
• Canyon Bakehouse

For this recipe, I used some beautiful red pears. These pears are so crispy and sweet and their flavor really comes out beautifully in this recipe. If your family loves pears as much as mine, they might like these Paleo Pear and Cinnamon Muffins or these Gluten Free Gorgonzola and Pear Scones.

Over the next week, I will be posting some of my favorite recipes for Thanksgiving. What some of your family favorites?

Are you ready to see how easy this Gluten Free Cranberry Stuffing recipe is to make?

The first step is to take your favorite gluten free bread and cut it into cubes.

You can make the cubes of gluten free bread any size you like!

In a pan, cook the pears, cranberries, and mushrooms on medium heat for 8-10 minutes.

Add the cooked vegetables and other stuffing ingredients to the gluten free bread cubes. Mix well to coat all of the bread cubes and bake for 20-25 minutes.

Shopping List For This Gluten Free Cranberry Stuffing Recipe:

• Gluten free bread
• Fresh cranberries
• Maitake mushrooms, or shiitake mushrooms
• Pears
• Eggs
• Chicken broth
• Onion
• Parsley (fresh is best)

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog for you. I truly appreciate the support.)

Tools You Need To Make This Recipe:

1. A baking dish that can hold all of this stuffing!
2. A big mixing bowl to mix up all of the ingredients. (And a bonus, the rubber bottoms means the bowl won’t slide all over your counter as you mix things.

Gluten Free Pear and Cranberry Stuffing

Yield: 6 people

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Here is a wonderful gluten free pear and cranberry stuffing recipe that will be a family favorite this Thanksgiving.

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Ingredients

• 4 cups gluten free bread cubes
• 2 tablespoons melted butter, for bread cubes
• 1 1/2 cups chopped pear
• 1 cup fresh cranberries
• 1 maitake mushroom clump, separate the mushrooms
• 1 small onion, diced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh Italian parsley, chopped
• 2 tablespoons butter, for stuffing
• 3 egg whites
• 1 cup chicken broth
• salt and pepper to taste

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, add bread cubes and toss with 2 tablespoons melted butter.
3. In a big baking dish, lay the bread cubes out.
4. Bake until they turn a light golden color.
5. In a pan, melt butter.
6. Add onion, pear, cranberries, and mushrooms.
7. Cook until fruits and vegetables are soft.
8. Add mint, parsley, salt and pepper.
9. In a small bowl, combine milk, egg whites, and chicken broth.
10. Mix well and pour onto toasted bread cubes.
11. Add veggies from the pan.
12. Mix it all together.
13. Spray a baking dish with olive oil.
14. Pour in bread mixture.
15. Bake for 20-25 minutes until cooked.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 223 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 21mg Sodium: 483mg Carbohydrates: 28g Fiber: 4g Sugar: 9g Protein: 5g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

More Yummy Side Dish Recipes to Try!

(*This recipe was updated from my original post from November 14,2014.)

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I would be grateful if you shared this recipe :-)