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!

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Lentil & Mushroom Stuffing

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

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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.

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