This recipe was developed as part of my 2017 Thanksgiving Recipe Menu Series, click here to see the original article and find links to other great Thanksgiving recipes
Impulsive Culinarian’s Vegetarian Gluten Free Pear and Walnut Stuffing Recipe
(Serves 6 to 8)
Ingredients
- Mushroom Ingredients
- 2 tbsp Olive Oil
- 2 pounds Mushrooms, minced
- 1 tsp Kosher Salt
- Onion Ingredients
- 2 tbsp Dairy Free Margarine
- 2 large Yellow Onions, small dice
- 1 large Pear, peeled, cored, small dice
- 2 Celery Stalks, small dice
- 2 Garlic Cloves, minced
- 1/2 cup Walnut Chunks
- 1/4 cup Fresh Parsley, chopped
- 1 tbsp Fresh Sage, finely chopped
- 1/2 tbsp Fresh Thyme, finely chopped
- 1 tsp Kosher Salt
- Bread Ingredients
- 6 cups Gluten Free Bread Cubes
- 1 cup Vegetable Broth
- 1/4 cup White Wine
- 1/2 tsp Dairy Free Margarine
Instructions
- Preheat oven to 350°
- Warm your vegetable in a small sauce pan and keep warm over minimum heat
- Clean mushrooms and mince them in a food processor in batches
- Add the 2 tbsp of oil to a large non-stick skillet over medium-high heat
- Add minced mushrooms to the hot skillet
- Add kosher salt to the mushrooms to help them evacuate their water
- Cook for 7 or 8 minutes until all water has evaporated
- Cook for another 4 to 5 minutes, stirring frequently, until mushrooms begin to brown
- Transfer mushrooms to a clean bowl and set aside
- Reduce heat to medium and add margarine to skillet
- Add onions & celery to the skillet and season with salt & pepper
- Saute onions & celery until onions are translucent, stirring occasionally to avoid browning
- When onions are just starting to brown, add pears and garlic, stirring frequently for another minute or two
- Remove skillet from heat
- Add walnuts and chopped herbs, stir to combine and set aside to cool
- Place bread cubes in a large mixing bowl
- Add warm vegetable broth and white wine to the bread cubes
- Stir the bread and broth mixture until all the liquid has been absorbed by the bread
- Fold in the mushrooms
- Fold in the onion mixture
- Grease wide 2 liter casserole dish with dairy free margarine
- Transfer the stuffing into your greased casserole dish
- Bake uncovered in the center rack for 1 hour
Completely Addictive Thanksgiving Stuffing That Is Vegetarian & Gluten Free
One of my favourite moments as a gluten free home chef is watching the look of joy appear on someone’s face when they are surprised to discover a dish is allergen friendly. The sentiment is amplified when a vegan or vegetarian guest is further informed that their childhood memories of delicious Thanksgiving stuffing can be rekindled. Beyond all this, I am overjoyed at the nods of approval from non-allergy sufferers and carnivores alike who gladly come back for seconds, and even thirds of this highly addictive holiday dressing recipe.
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.