Lentil & Mushroom Stuffing

Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

I have an impossible time deciding my favorite dish at Thanksgiving. It’s either stuffing (which I always call stuffing, no matter if it never sees the inside of the turkey) or mashed potatoes and gravy. I think I give the slight edge to stuffing, but it’s like 51% stuffing 49% mashed potatoes.

I’ve always had dreams of a Thanksgiving dinner where I could make like two or three types of stuffing – one traditional version, one cornbread variety, and maybe one other. But, since my Thanksgiving dinner is just for six people, a second or third type of stuffing would add even MORE leftovers to the massive amount of leftovers we already end up with.

Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

If you have any Thanksgiving guests who eat a gluten-free diet, they very well could miss out on any stuffing unless you make a special kind just for them. And I don’t want anybody to miss out on stuffing. This Lentil & Mushroom Stuffing is gluten-free, but I think ANY guest would enjoy a little scoop of it. It’s made with a mixture of green and brown lentils, and chock full of goodies like mushrooms, dried fruit, celery, onion and herbs.

Lentil & Mushroom Dressing - A gluten-free stuffing/dressing that all your guests will enjoy! Includes two types of lentils, dried fruit and herbs. | foxeslovelemons.com

Yield: 8 servings

Lentil & Mushroom Stuffing

Lentil & Mushroom Stuffing
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 2 cups water
  • 1 cup plus 1/2 cup less-sodium vegetable or chicken broth
  • 1/2 cup dried brown lentils, picked through and rinsed
  • 1/2 cup dried green lentils, picked through and rinsed
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1/2 small white onion, minced
  • 12 ounces button mushrooms, sliced
  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1-1/2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Place water, 1 cup broth, lentils and bay leaf in medium saucepot; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf.
  2. Meanwhile, heat oil in large high-sided saute pan over medium-high heat. Add celery, garlic and onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes, stirring occasionally.
  3. Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through. Serve immediately, garnished with parsley, if desired.