Gluten Free Spring Vegetable Stuffing

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Traditional stuffing is given a gluten free, spring twist in this vegetable stuffing recipe filled with fresh spring herbs and vegetables!

Gluten Free Spring Vegetable Stuffing

I don’t know about you, but my favorite part of Thanksgiving dinner is the stuffing. Unfortunately it seems like Thanksgiving is the only day of the year I actually get to eat stuffing!

Gluten Free Spring Stuffing Recipe

Why is it that we reserve only one day out of the year for the scrumptious side dish? It’s not like turkey or mashed potatoes only get one day out of the year!

Well, I’m about to change all of that! As I began to plan my Gluten Free Easter dinner menu I started thinking about my favorite dishes from other holidays and stuffing was the first to come to mind.

Spring Vegetable Stuffing

I combined their hearty whole grain gluten free bread, filled with vitamins and nutrients, with delicious spring vegetables like spinach and asparagus for a healthier, springy version of the classic Thanksgiving dish!

Gluten Free Vegetable Stuffing Ingredients

Gluten Free Spring Vegetable Stuffing Ingredients

  • 1 loaf gluten free whole grain bread (cubed)
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup baby bella mushrooms (sliced)
  • 1 cup asparagus (chopped)
  • 1 cup spinach
  • 1 tbsp fresh Italian parsley (chopped)
  • 1 tbsp green onions (chopped)
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 2 eggs
  • 2 cups vegetable (or chicken) broth

Gluten Free Spring Vegetable Stuffing Instructions

Lay the bread out in a baking dish the night before to dry out.

When you’re ready to make the dish, preheat the oven to 400°F.

Heat the olive oil over medium heat in a large skillet. Add the onion, sauté 4-5 minutes. Add the garlic, mushrooms, asparagus and spinach.

Vegetable Stuffing Recipe

Sauté 4-5 minutes. Add the fresh and dried herbs.

Spring Vegetable Stuffing Recipe

Transfer the vegetables to a large bowl with the cubed bread.

Gluten Free Vegetable Stuffing Recipe

Add the eggs and chicken broth.

Gluten Free Vegetable Stuffing Recipe

Toss lightly to combine, then place in an oven safe baking dish.

Gluten Free Vegetable Stuffing Recipe

Cover and cook 45-60 minutes. (If your baking dish doesn’t have a cover, you can simply cover it with foil.)

Gluten Free Spring Vegetable Stuffing

Fresh, light, filled with flavor and perfect for Easter dinner!

Gluten Free Vegetable Stuffing Recipe

Gluten Free Spring Stuffing Recipe
5 from 1 vote
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Gluten Free Spring Vegetable Stuffing

Traditional stuffing is given a gluten free, spring twist in this vegetable stuffing recipe filled with fresh spring herbs and vegetables!

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 465 kcal
Author Whitney Bond

Ingredients

  • 1 loaf gluten free whole grain bread cubed
  • 2 tbsp olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 cup baby bella mushrooms sliced
  • 1 cup asparagus diced
  • 1 cup spinach
  • 1 tbsp fresh italian parsley chopped
  • 1 tbsp green onions chopped
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 2 eggs
  • 2 cups vegetable broth or chicken broth

Instructions

  1. Lay the bread out in a baking dish the night before to dry out.
  2. When you’re ready to make the dish, preheat the oven to 400°F.

  3. Heat the olive oil over medium heat in a large skillet.
  4. Add the onion, sauté 4-5 minutes.
  5. Add the garlic, mushrooms, asparagus and spinach, sauté 4-5 minutes.

  6. Add the fresh and dried herbs.
  7. Transfer the vegetables to a large bowl with the cubed bread.
  8. Add the eggs and chicken broth.
  9. Toss lightly to combine, then place in an oven safe baking dish.
  10. Cover and cook 50-60 minutes. (If your baking dish doesn’t have a cover, you can simply cover it with foil.)