• 4775a43548ea84bfa71295660a5c7c5b

Wild Rice Stuffing

This is the only stuffing I will eat - I was never a fan of the bread stuffing (even when I could eat gluten). But the fact that this has a great texture and taste and is gluten free - it is a winner-winner at the turkey dinner! Sonja's tip: Make the rice the day before, like for fried rice. It needs to be completely cold, also stop the cooking between al dente and barely done, as it will cook more when you use as a stuffing or bake it.

Prep
Cook
Serves 8people
Ingredients
3
cups low sodium chicken stock
1
cup uncooked wild rice
1/4
tsp salt
2
tsp fennel seeds, ground
1
lb sweet Italian sausage
1
medium onion, chopped
1
cup chopped celery
2-3
cloves of garlic, minced
1
can (14-1/2 ounces) chicken broth
2
cups chopped mushroom stems and pieces
1
can (8 oz) sliced water chestnuts, drained and chopped
1
tsp dried thyme
1
tsp dried sage
Directions
1.
Per Sonja "Rinse rice until water is clear, little tricky since the rice escapes when pouring off water. Add chicken broth (and fennel) then follow package instructions, bring to a boil, then simmer with lid on or ajar. I test doneness at different times (30-40 minutes) in the cooking process. For me because it reaches the doneness I need, I end up draining any excess stock out of the pot. Stir with wooden spoon. If it needs more time I use keep the pot covered off the stove."
2.
Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Add chopped celery and onions to skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes,
3.
Take off heat fold in mushrooms, chopped fresh sage, thyme and water chestnuts. Add ground pepper and more fennel if needed,
4.
Add cold rice to skillet mixture. Sauté until heated through, about 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 30 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.

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