Mushroom-
Rye Stuffing
SERVES
6
PREP TIME
10 min
COOK TIME
40 min (plus toasting)
One 18-ounce loaf gluten-free rye bread, such
as Canyon Ranch, cut into 1-inch pieces
3 tablespoons olive oil, plus more for greasing
1 onion, chopped
3 stalks celery, chopped
One 10-ounce package sliced white
mushrooms or wild mushrooms
Salt and pepper
1 cup vegetable or chicken broth
2 teaspoons dried herb blend
1 teaspoon poultry seasoning
1 egg, lightly beaten with 1 tablespoon water
Preheat the oven to 250º. Scatter the bread pieces
on 2 baking sheets and toast, tossing halfway, until
dried but not browned, about 30 minutes. Increase the
oven temperature to 350°. Generously grease an 8-inch
square pan with olive oil.
In a large skillet, heat the olive oil over medium
heat. Add the onion, celery and mushrooms; cook until
softened, about 5 minutes. Season with ½ teaspoon salt
and ¹/8 teaspoon pepper.
In a large bowl, toss together the mushroom
mixture, toasted bread pieces, broth, herb blend,
poultry seasoning and the egg mixture until evenly
coated. Transfer to the prepared pan. Bake, uncovered,
until crispy and golden, about 40 minutes.
