Don't let being gluten free get you down. This easy gluten free cranberry stuffing is full of delicious sweet pears, tart cranberries, and mushrooms. It tastes absolutely delicious and your family will love every bite!
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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!
Why this stuffing is great:
This is what I call the cleanup recipe. I get to clean out my freezer looking for all of the bags of ends. Not only do I get to gain more freezer space, but the family ends up with a delicious homemade gluten free cranberry stuffing recipe they all love! This recipe is easy to make ahead, or the same day.
My kids leave lots of gluten free bread bags in the freezer with just the ends left. I go in once every couple of weeks and consolidate the bags, keeping a large bag filled with "ends" to be used someday.
You can also use up those ends making this Classic Gluten Free Bread Pudding recipe.
- Gluten free bread - you can use any brand, but try to avoid flavored bread like raisin.
- Fresh cranberries - this is definitely a recipe where you need to use fresh cranberries.
- Maitake mushrooms or shiitake mushrooms - you can use cremini if you can't find either of these varieties.
- Pears - you can also use apples
- Chicken broth - I like to use low sodium chicken broth, but you can use this or regular.
If your family loves pears as much as mine, they might like these Paleo Pear and Cinnamon Muffins.
Are you ready to see how easy this Gluten Free Cranberry Stuffing recipe is to make?
Recipe step by step directions:
Step 1: The first step is to take your favorite gluten free bread and place it on a cutting board.
Step 2: Cut it into cubes. You can make the cubes of gluten free bread any size you like!
Step 3: In a pan, cook the pears, cranberries, and mushrooms on medium heat for 8-10 minutes.
Step 4: Add the cooked vegetables and other stuffing ingredients to the gluten free stuffing cubes. Mix well to coat all of the bread cubes and bake for 20-25 minutes.
Expert tips and recipe FAQ:
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.
You can cut up your bread cubes the day before and store them in an air-tight container. Cook the mushrooms and pears and store in a separate container. Mix the two and add the chicken broth when you are ready to bake it.
This stuffing will keep up to 4 days in the refrigerator.
You can freeze this stuffing. To thaw, you will need to reheat in the oven at 300º F.
Gluten Free Cranberry Stuffing
- 6 cups gluten free bread cubes *see notes
- 1/3 cup onion diced
- 1/2 cup fresh cranberries washed
- 1/3 cup pear chopped
- 1/2 cup maitake mushroom *see notes
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons light oil
- 1 clove garlic minced
- Preheat the oven to 350º F.
- Take your gluten free bread and put it on a cutting board. Use a bread knife to slice the bread into cubes. Set aside in a large bowl.
- In a skillet, add the oil and garlic. Cook 2 minutes and add the onion, maitake mushrooms, cranberries, and pears. Cook until the pears are softened and the mushrooms are cooked.
- Pour the mushroom pear mixture into the bread cubes. Add the salt and pepper and toss. Pour the broth in and mix well.
- Put the stuffing into a 9x13 pan and bake 20 minutes until the bread cubes slighly crisp.
- You can use any gluten free bread brand but I recommend using a non-flavored loaf...don't use raisin.
- If you can't find maitake mushrooms, feel free to use shiitake or cremini.
- I recommend low sodium chicken broth or bone broth.
More stuffing ideas:
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(*This recipe was updated from my original post dated November 14,2014.)