A quick confession: I’m French, and while Thanksgiving isn’t part of my culture, I love adapting holiday recipes and sharing them. For years I found the idea of serving “stuffing” beside the turkey baffling — shouldn’t stuffing be used to stuff the bird? It turns out both approaches are fine. Whether baked inside a bird or served as a separate side, stuffing delivers comforting, savory flavors that suit any autumn or winter meal.
This is my first stuffing recipe on Not Enough Cinnamon, and it’s designed with dietary needs in mind: a vegetarian, gluten-free caramelized onion and mushroom stuffing that still delivers the texture and depth you expect from a classic side dish. The trick to making it gluten free is simple — use your favorite gluten-free bread — but the result isn’t a compromise. The mushrooms add umami, the caramelized onions bring sweetness and depth, and fresh herbs round it all out. It’s a great Thanksgiving or holiday side for guests with gluten sensitivities, and many people who eat gluten will enjoy it just as much.
Below you’ll find the full recipe with ingredient amounts and step-by-step instructions. This stuffing reheats well and can be made ahead and baked before serving. It also makes a lovely centerpiece for a vegetarian or mixed holiday table. Enjoy!
Gluten Free Caramelized Onion and Mushroom Stuffing {Vegetarian}
This gluten-free, vegetarian stuffing combines deeply caramelized onions, sautéed mushrooms, and fresh herbs for a flavorful holiday side. It’s hearty, easy to prepare, and perfect for Thanksgiving or any festive meal.
Side Dish
American
Ingredients
-
4
tablespoons
olive oil
divided -
14
slices
(12oz – 340g) gluten-free bread
cubed into 1” pieces -
3
medium onions
sliced into half moons -
2
teaspoons
sherry vinegar -
1
small carrot
chopped -
1
celery stalk
chopped -
2
cups
chopped shiitake mushrooms
roughly chopped -
2
cups
chopped cremini mushrooms
roughly chopped -
2
garlic cloves
minced -
2
tablespoons
chopped rosemary -
2
tablespoons
chopped sage -
2
cups
vegetable broth -
1
large egg
whisked -
Sea salt
to taste -
Freshly ground pepper
to taste
Instructions
-
Preheat the oven to 400°F (200°C). Spread the gluten-free bread cubes on a large baking sheet in a single layer and drizzle with 2 tablespoons of olive oil. Toss to coat and bake for 10–12 minutes, or until the bread is toasted and golden. Transfer the toast to a large mixing bowl and let cool.
-
In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the sliced onions and stir frequently. When the bottom of the pan begins to brown (about 5 minutes), add 2 tablespoons water and scrape up the browned bits with a wooden spoon. Repeat this process — letting the pan brown, adding a splash of water, and scraping — until the onions are soft and a deep caramel color. Season with ½ teaspoon salt and stir in the sherry vinegar. Add the caramelized onions to the bowl with the toasted bread.
-
Wipe the pan clean with a paper towel, then add the remaining 1 tablespoon olive oil and return to medium-high heat. Add the chopped carrot and celery and cook, stirring, for about 5 minutes until they begin to soften. Add both types of mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and the vegetables are tender. Stir in the minced garlic, chopped rosemary, and chopped sage, and season with ½ teaspoon sea salt. Remove from heat.
-
Combine the mushroom mixture with the bread and caramelized onions in the large bowl. Pour in the vegetable broth and the whisked egg, stirring until everything is evenly moistened. Season with freshly ground black pepper to taste.
-
Transfer the mixture to a 9×9-inch baking dish and spread into an even layer. Cover with foil and bake for 15 minutes. Remove the foil and bake an additional 15–20 minutes, or until the top is golden and crisp. Let cool slightly before serving.
Recipe Notes
In the photos I kept the bread pieces fairly large for a rustic look. If you prefer a more traditional, evenly textured stuffing, cut the bread into smaller cubes before toasting. This recipe reheats well: cover and warm in a 350°F (175°C) oven for 10–15 minutes. You can make the filling a day ahead and refrigerate it, then bake covered when ready to serve. For a vegan version, omit the egg and mix in an extra 1/4 to 1/2 cup of vegetable broth to help bind the stuffing.
Calories from Fat 108
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