GLUTEN-FREE WILD RICE STUFFING RECIPE BY TASTY
Who said stuffing had to be made with bread? In this recipe, we've swapped out bread with a wild rice blend and mixed it with all of our favorite fixings. There's a perfect balance of sweet and savory in every bite.
Provided by Betsy Carter
Categories Dinner
Time 2h5m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
- In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
- Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5-8 minutes, until the onion is translucent and the carrots begin to soften.
- Add the garlic, thyme leaves, sage, and black pepper and cook for 2-3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
- Transfer the stuffing mixture to the prepared baking dish.
- In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
- Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
- Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15-20 minutes before serving.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 6 grams, Protein 19 grams, Sugar 12 grams
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FireType Naruto
[email protected]This stuffing is a great way to get your kids to eat their vegetables.
isso mugup
[email protected]This stuffing is so easy to make and it tastes great.
Md Mahbub
[email protected]I've made this stuffing several times and it's always a hit.
Sharlain Wilson
[email protected]This stuffing is a great way to use up leftover wild rice.
Sherry Devereaux
[email protected]I love this stuffing! It's so flavorful and moist.
Khulakahle Nqoba
[email protected]This stuffing is so good! I've made it several times and it's always a hit.
Ibad safi
[email protected]I made this stuffing for a potluck and it was a huge success.
Amanda Stahl
[email protected]This stuffing is a great way to get your kids to eat their vegetables.
Santrell Vaughn
[email protected]This stuffing is so easy to make and it tastes great.
Ayesha Sheraz
[email protected]I've made this stuffing several times and it's always a hit.
Abenat Mekonnen
[email protected]This stuffing is a great way to use up leftover wild rice.
Makayla Drayton
[email protected]I love this stuffing! It's so flavorful and moist.
Phakamisa Figlan
[email protected]This stuffing is so good! I've made it several times and it's always a hit.
Mehar UN Nisa Mehar UN Nisa
[email protected]I made this stuffing for a potluck and it was a huge success. Everyone raved about it.
Bradley Sauer
[email protected]This stuffing is a great way to use up leftover wild rice. It's also a great way to get your kids to eat their vegetables.
Sapat Sapat
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it tastes great.
deolinda mumba
[email protected]This stuffing was amazing! I made it for Thanksgiving and everyone loved it. It was so flavorful and moist, and the wild rice gave it a nice nutty flavor.