This recipe takes me down memory lane to my childhood, where my mother’s stuffing was the highlight of our holiday meals. While she used to cook it inside a turkey, I’ve adapted it to be baked separately, making it safer and just as delicious. But, trust me, it tastes so close to my mom’s stuffing that it deserves to keep the name!

Ingredients for Gluten Free Stuffing:

• Gluten-Free Bread: This is the backbone of our stuffing, offering a hearty and satisfying texture. Choosing gluten-free bread ensures that this dish is accessible to those with celiac disease or gluten sensitivity, without compromising on the comforting, familiar feel of traditional stuffing. The bread cubes absorb the flavours of the other ingredients beautifully, creating a perfectly moist and flavourful base that contrasts delightfully with the crisp, golden top layer formed during baking.
• Fresh Herbs (Sage, Parsley, Rosemary): These herbs are the aromatic heart of the stuffing. Sage, with its slightly peppery flavour, brings a depth that’s quintessential to stuffing. Parsley adds a fresh, slightly bitter note, balancing the richness of the other ingredients, while rosemary contributes its signature piney aroma and a touch of lemon-pine flavour.
• Shiitake Mushrooms: Known for their rich umami quality, they add a depth and complexity to the stuffing that’s hard to achieve with any other ingredient. Their meaty texture contrasts beautifully with the softness of the bread, and their earthy, smoky flavour complements the freshness of the herbs, adding layers of taste that make the stuffing a standout dish.
• Organ or Dark Meat: Incorporating organ or dark meat into the stuffing pays homage to the traditional, heartier versions of the dish. This ingredient brings a robust and savoury dimension that’s rich in flavour. The dark meat, with its tender and juicy texture, enriches the stuffing, ensuring that each bite is satisfyingly meaty and full of flavour.