Wild Rice Stuffing

Ali Segersten Nov 25, 2008 8 comments
Gluten-Free Wild Rice Stuffing

The past few years I have made a delicious, savory, gluten-free wild rice stuffing for the big Thanksgiving Day turkey. We always use half of it to stuff the turkey, while the other half gets baked in a casserole dish. I have not had a recipe for this until today; I usually just toss it all together until it tastes just right. While preparing this at our holiday cooking class last week, I had a number of people ask me for exact measurements, which I just could not give. So today, I dutifully measured every ingredient before I put them into the skillet. The end result was perfection. We enjoyed the stuffing as a main dish for dinner tonight along with the simple additions of braised kale, steamed green beans, and steamed fingerling potatoes.

During dinner we offered our 3-year old daughter some fingerling potatoes and she promptly replied that she doesn't eat fingers! I just had to share that little bit of 3-year old wisdom.

The stuffing can easily be made a day ahead of time for all of you who are super organized and like to plan. For those of you who are new to gluten-sensitivity, please remember that your Turkey is not gluten-free if it has bread (made with wheat) stuffing inside of it. If you are going to be attending another Thanksgiving dinner, then you can suggest to have the cook use a rice stuffing or you may just need to enjoy some of the other side dishes that are naturally gluten-free.

When it comes to roasting the turkey, I usually layer onion slices, celery, and plenty of fresh herbs on the bottom of the pan just beneath the turkey. Then fill the pan with about 1/4 inch of water. These flavors infuse into the turkey and drippings during roasting for a rich, savory flavor. I also like to brine a turkey using salt, apple cider, and herbs. Don't be afraid of salt! I generously salt the top of the turkey with Herbamare, which is a flavorful herb-infused sea salt. A few dashes of olive oil and a handful of chopped herbs are sprinkled over the top for more flavor.

Recipe from our Meal Planner

Wild Rice Stuffing

Gluten-Free Wild Rice Stuffing
Wild Rice Stuffing before baking
Servings
10
Cook Time
1 hour 40 minutes
Prep Time
20 minutes

As either a delicious, savory addition to your holiday table, or a wholesome side to be enjoyed anytime, this recipe makes enough to stuff one turkey and fill one medium casserole dish. You can easily prepare this recipe ahead of time and then reheat for your Holiday meal.

Ingredients
1½ cups wild rice
1 cups brown basmati rice
5 cups water (or chicken stock)
¼ cups extra virgin olive oil
1 large red onions chopped (about 3 cups)
1 tablespoons dried thyme
2 teaspoons dried sage
1½ teaspoons Herbamare
1 teaspoons freshly ground black pepper
8 ounces white button mushrooms chopped (about 3 cups)
4 large celery stalks chopped (about 2 to 3 cups)
1 cups raw pecans roughly chopped
½ cups dried cranberries
1 granny smith apples diced
1 cups chopped parsley
Directions
  1. In a medium pot with a tight-fitting lid, add the wild rice, brown rice, and water or stock. Add a pinch or two of sea salt. Cover, bring to a boil, then reduce heat to low and simmer for 55 minutes. Let stand in the pot for at least 15 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 5 or 6 minutes until softened. Then add herbs, mushrooms, and celery. Sauté 5 minutes more.
  3. Turn off heat and add the pecans, cranberries, apple, and parsley. Stir in cooked rice. Add salt to taste.
  4. If desired, place some of the stuffing in the cavity of the turkey and the rest into a covered casserole dish.
  5. Bake the stuffing in a 350-degree oven for about 35 to 40 minutes. Serve. 

Instant Pot Rice Directions

  1. Add the rice, ONLY 3 ¾ cups of water or stock, and a pinch or two of sea salt to the Instant Pot and attach the lid.
  2. Move the valve to the SEALING position and set to cook for 25 minutes on high pressure. 
  3. When it is done, allow the pressure to come down naturally for 10 to 15 minutes before moving the valve to the VENTING position to release the remaining pressure. 
  4. Remove the lid and use as directed above. 

Use this recipe in our Meal Planner

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Posted In
autumn stuffing Thanksgiving Recipes whole grains wild rice holidays recipe
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About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

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Comments

Brittany (visitor) Jul 10, 2013 | 10:11am

I LOVE your website! Thank you for all of your dedication and information. I am am mom of 2 and in awe of your ability to cook like this and care for 5. I am going to try this stuffing recipe... looks like the dried cranberries would give this dish a lot of flavor. I can't find any without sugar added except for apple juice sweetened ones by Eden organics, but they are so expensive for a small quantity. I would love to know what type you use!

Anonymous (visitor) Nov 25, 2008 | 9:37pm

Thanks for your amazing recipes! I can't wait to prepare an array of new recipes for the holidays. Our Thanksgiving table will be laden with all of the great recipes you provided to us. And your words of wisdom made me stop and think how thankful I am for my family and my health. Thanks for all you do to keep all of us healthy!

Pavlina -

I added a link above to Martha Stewart's website on how to roast a turkey. Thought I would leave that to the experts! :)

Anonymous (visitor) Nov 25, 2008 | 1:13pm

Thank you Ali for the wonderful recipes. I was wondering if you could also post some basic instructions on how to roast a turkey, for those coming from abroad that never made turkey before. Thanks a lot!

Thanks Anon for the artisian salt tip - I will have to check it out!

Jenna -

I love arrowroot powder, my intuitions say that it is much more nourishing and gentle to the digestive tract than cornstarch or potato flour. Plus you have to think where the potato flour came from. Most conventionally grown potatoes are full of pesticide residues. I have not seen organic potato flour.

My favorite potatoes to mash are Yukon golds also, I just love the creaminess and sweet flavor.

Thanks for your comment! -Ali :)

Anonymous (visitor) Nov 25, 2008 | 9:36am

Haven't heard of herbamare salt, yet will check it out. Apple 5-Spice artisan salt (made with Fleur de Sel, a reduced apple cider, and star anise) would also be a lovely finishing salt for your turkey. It works with potatoes and pies too.

It is carried by:

www.secretsalts.com

Unknown (visitor) Nov 25, 2008 | 8:00am

Thanks Ali! You are truly a KG (Kitchen Goddess!) I can't wait to make this stuffing again, as the flavor has been with me since your class ;)I have to say that my favorite potatoes to mash are Yukon golds. I use potato flour to thicken the gravy. What are your KG thoughts on potato vs arrowroot?

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