Best Ever Gluten-Free Suffing
Prep time
Cook time
Total time
A wide assortment of super savory ingredients combine to make the most delicious Thanksgiving stuffing ever!
Recipe type: Side Dish
Cuisine: American
Serves: 10-12
  • 2 cups cooked wild rice (see notes #1)
  • 2 cups cooked quinoa (see notes #2)
  • 6 cups of cubed (1/2 inch), white, gluten-free bread (see notes #3)
  • 2 tablespoons olive oil
  • ½ pound sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 6 ounces baby portobello mushrooms, quartered
  • 1 large or 2 small garlic cloves, minced
  • 2 cups (5 ounces) shaved (or grated) Asiago cheese
  • 1 cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup flat-leaf parsley, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 tablespoons butter, melted
  • 2 cups chicken stock
  • 2 eggs, whisked together
  1. Lay the bread cubes on a half sheet pan and let sit overnight, uncovered.
  2. Preheat the oven to 375 degrees and spray a large casserole dish with olive oil cooking spray.
  3. Heat the olive oil over medium high heat in a large skillet. Add the sausage, onion, celery, mushrooms, and garlic. Sauté until the sausage is cooked through and broken apart and the vegetables have softened, about 10 minutes.
  4. Into a very large mixing bowl add the wild rice, quinoa, and bread cubes. Add the sautéed sausage/vegetable mixture along with the remaining ingredients and mix well.
  5. Transfer mixture to the prepared casserole dish and cover with foil. Bake for 30 minutes on the bottom rack of the oven. Remove the foil and bake for another 25-30 minutes until golden brown.
1. Check package directions but usually about ½ cup of uncooked wild rice will yield about 2 cups cooked.
2. Check package directions but usually about ⅔ cup of uncooked quinoa will yield about 2 cups cooked.
3. 6-7 slices of bread should yield about 6 cups. I like the Udi’s brand of gluten-free white bread.
Nutrition Information
Serving size: 1/12 of recipe, Calories: 578, Fat: 22g, Saturated fat: 9g, Unsaturated fat: 13g, Trans fat: 0g, Carbohydrates: 78g, Sugar: 1g, Sodium: 681mg, Fiber: 7g, Protein: 18g, Cholesterol: 69mg
Recipe by Queen of My Kitchen at