Thanksgiving is nothing without the stuffing. I don’t care if you are watching your weight or if you are on a “no carb diet,” you must have stuffing on Thanksgiving. And just because I can’t have wheat, you think I was going to miss out on stuffing? HECK NO! I just made my first ever gluten free stuffing, and let me tell you, it will be invited back next year.

What’s great about this recipe is you can make it with white bread too. The only reason this is gluten free is because I used Udi’s Bread. With one bag of Udi’s, it makes about 8 servings. This can also be made the day before and baked the day of.


1 bag Udi’s
1/2 cup mushrooms chopped
1/2 cup celery chopped
1/2 cup chopped white onion
1 egg
1/2 cup walnuts (after being toasted in the oven for 10 minutes on 400 degrees)
Salt & pepper

Pre heat your oven to 350. Cut up your bread into small squares as seen below. Lay them out on a baking sheet and drizzle with a little olive oil. Pop them in the oven for about 15 minutes or until golden brown.


In a sauté plan, combine chopped celery, mushrooms, and white onions. Let sauté for about 15 minutes. To your taste, toss in some salt and pepper.


Once done, remove from the burner and let cool in a big bowl. When you take your bread cubes out of the oven, toss them into the bowl with your walnuts and celery, mushroom, onion mixture. Add in your one egg and combine all together.


Transfer your stuffing to a baking pan or bowl that is oven safe. Bake for about 25-30 minutes on 350 degrees.