With chestnuts, mushrooms, cranberries, and fresh herbs, this Thanksgiving stuffing has all the flavor without the grains or lectins. Not only is this gluten-free (and, ahem… grain-free and lectin-free), but also great to serve for your vegan guests as well; compliant for all! This stuffing tastes like the real deal using California Country Gal’s Rustic “Bread” as a base. It is so filling and has many herbal notes with bursts of cranberry sweetness.

Watch the YouTube video to follow along or scroll down further to the recipe.

Course Side Dish

Cuisine American

Keyword Stuffing

Servings 5

Author Cristy

Bake California Country Gal Rustic "Bread" in advance per package instructions. Once you have a baked loaf, cut the bread into small squares (1/4", the smaller the square, the better). Set aside.
Heat oven to 375°.
Score chestnuts (one slice on the outer shell will do). Place chestnuts in a small pot with cold water. Bring to a boil. Once the water reaches its boiling point, turn down to simmer and place a lid askew on the pot. Cook for 15 minutes.
Or, simply purchase a jar of boiled chestnuts and mince finely.
In the meantime, heat 2 tbsps olive oil in a large stock pot over medium-high heat. Chop onions, celery, mushrooms. Add vegetables to the stock pot along with cranberries and cook for ten minutes. Stir occasionally, coating the vegetable mixture with olive oil.
Once chestnuts have cooked, strain and peel off the outer shell. (You can skip this step if you purchased jarred chestnuts).
Chop chestnuts finely and add into the vegetable mixture along with minced garlic.
Chop fresh herbs and add to the mixture as well. Stir all ingredients together along with dried herbs.
Add baked bread pieces into the vegetable mixture. Stir and season with salt and pepper to taste.
Transfer mixture to the cavity of a turkey or a casserole dish to bake independently.
If baking independently of a turkey, bake for 30 minutes (also at 375°).