Lentil & Mushroom Stuffing
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.
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 (which I already had on hand for my vegan lentil curry and lentil pasta sauce), and chock full of goodies like mushrooms, dried fruit, celery, onion and herbs.
Be sure to add this to your Thanksgiving recipes list if you have gluten-free guests!
Lentil & Mushroom Stuffing
- 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)
- 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.
- 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.
- 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.
Dried fruit sounds so good with this!
Lentils in stuffing?!? Genius!!!
Thanks so much, Julie!
I love lentils and mushrooms together. Yum!
Definitely one of my favorite flavor combos, too 🙂
I want this right now. I honestly think this might have to be my Thanksgiving contribution this year. It sounds absolutely incredible…
Yay! I hope it turns out great, and that your family/friends love it!
I have some cooked lentils I froze awhile back that I have to use before we move. I have to try this recipe!
Ahhhh yes, the old clear out the freezer game. I’ve been trying to do that myself lately, even if I’m not moving. There’s just too much stuff in there!
Stuffing has always been my favorite Thanksgiving dish (though I do love a good heaping scoop of mashed potatoes, too!), and I was *just* thinking about how great it would be to have several different versions of stuffing! This looks fantastic – I’ve never thought to use lentils at Thanksgiving before. I wouldn’t even think twice about having this as well as a more traditional bread-y stuffing…the more (stuffing), the merrier!
“The more stuffing, the merrier” is practically my Thanksgiving motto! I actually have this big lasagna-sized baking dish that has a divider in the middle. I rarely use it, but I figured it would be perfect to make two different kinds of stuffing in. That way, I guarantee I won’t end up with two HUGE dishes of stuffing!
Move over bread stuffing! Your creation with lentils and mushrooms sounds amazing, Lori!
Thanks so much, Liz 🙂
I have never worked with lentils before. Seeing this dish I need to start NOW!! Love it!
Oh Bobbi, once you start using lentils, you’ll get hooked! I promise. They are so versatile and healthy!
I’ve never thought of using lentils. Genious. Thank you for inspiring me. I’ve been trying to use them more and this dish looks fabulous!
Thanks so much, Amanda!
Another vote for lentils! Looks great.
Lentils for the win! Thanks Chris.
What a great side dish to go with so many entrees. I adore lentils!! It is so nice to see you again too!
Thanks Tara! It feels good to be back to #SS!