Gluten-free Wild Rice and Mushroom Stuffing

What a Thanksgiving dinner we had last night!

The pumpkins were a plenty, the conversation was deep, and the UNO cards were flying! Not only that, but we made great progress on my office. More on that tomorrow.

I headed to Superstore late Sunday night to pick up some last minute items – mushrooms, a paper bag for the turkey, and some kind of centerpiece.

I ended up finding a cute little harvest wreath, a hurricane candle holder and a cheap candle. All for under $25!

I burnt the candle for a couple of hours in the morning to give it a bit of character, and filled the holder with some clean rocks from our backyard.

As a treat for all the ladies at the table, I prepared a couple of take home homemade chai concentrate bags.

My Mom especially loved hers!

The table was set and the turkey was nestled in the oven, all by noon.

The Apple Cranberry rice stuffing I did for Christmas last year was good, but Kevin hates dried fruit so I was left with a whole lot of stuffing all to myself. This year, I opted for earthier flavors and it ended up bring a huge hit. My gosh, this stuff is good.

You can make as a rice dish for everyday meals, or use as a stuffing. Either way is pretty tasty!

Gluten-free Wild Rice and Mushroom Stuffing

Gluten free, Dairy free, Sugar free, Corn free

This gluten-free rice stuffing is a perfect, healthier version of traditional stuffing. The mushrooms and thyme combine so nicely, and the wild rice gives the dish a perfect stuffing like texture.

Yield: 10 cups

Servings: 20


  • 1 tablespoon coconut oil
  • 4 yellow onions, thinly sliced
  • 500g assorted mushrooms, sliced – I used a mixture of cremini, portobello, and shitake
  • 1 cup chopped celery
  • 3 tablespoon fresh thyme leaves
  • 5 cups low-sodium gluten-free chicken broth
  • 1/2 teaspoon dried sage
  • 1 1/3 cups wild rice
  • 1 1/4 cups short grain brown rice
  • 1 cup curly parsley, chopped
  • 1 pear, chopped
  • 1 apple, chopped
  • 1/4 cup Pepita seeds
  • 1/4 cup slivered almonds


  1. Melt 1/2 tablespoon coconut oil in a large saucepan over medium heat. Add onions and saute until very tender and caramelized, about 25 minutes. Transfer onions to large bowl.
  2. Melt remaining 1/2 tablespoon coconut oil in the same pot over medium-high heat. Add celery, mushrooms, and half of the thyme. Saute until mushrooms are deep brown, about 12 minutes.
  3. Once complete, remove from the saucepan and add to bowl with onions. Season with salt and pepper and set aside. I used Herbamare (flavored sea salt) but any salt will do the trick!
  4. Bring broth, remaining thyme and sage to boil in the same saucepan.
  5. Mix in wild rice, cover and return to boil. Reduce heat and simmer 25 minutes.
  6. Mix in short-grain rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 40 minutes longer.
  7. Stir in caramelized onions and mushrooms, remaining sage, pear, apple, seeds, almonds and parsley. Cover and cook for 5 minutes, stirring often.
  8. If using for a turkey, stuff as much rice mixture as can fit in that bird, and bake extras in a casserole dish for 30 minutes. I like to do this after the bird is done and has to sit for 30 minutes or so to rest.
  9. If you’re not using for a turkey, enjoy as is, or cook in a casserole dish using instructions in step 8 above.

calories: 139 | fat: 3g | carbohydrate: 24g | fiber: 3g | sugars: 4g | protein: 5.6g

We’ll be eating stuffing for the next 2 weeks. So many leftovers!

The turkey came out perfect. I owe it all to my meat thermometer. I don’t know how people do turkey without one!

Oh yes, and can’t forget the cranberry lemon water. I just can’t get enough of the stuff!

Finally, we finished the evening off with a couple of these…

Recipe tomorrow!

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Comments | Leave Your Comment

  1. I dig your purple tank top and I dig wild rice. I grew up in Minnesota where wild rice is truly grown wild. I love it!

    But the last couple things you made that look like some sort of date/nut crust w/ a filling…swoon. Excited for that recipe!

  2. This sounds awesome Leanne! My family are pretty traditional when it comes to their Thanksgiving dinner – this year I managed to get a LOT of veggies on the table, but when it comes to stuffing, they’ve gotta have bread in it. Nevertheless, I’d still make a batch of this recipe just for myself! :) Glad you had a wonderful feast!

  3. The table looks so good Leanne! And I love your purple tank, very cute :)

    My guess for the dessert is that it’s a date/nut crust, with some sort of pumpkin filling… whatever it is, it looks deeeelicious and I can’t wait for the recipe!

  4. You’re so stinkin cute! I wish you lived closer so we could throw holiday parties =) hehe!

    Ohmygosh so mushroom stuffing is the onlllyyyyyyy way I roll! Its not stuffing without them! love the wild rice variation! my little bro is GF so he’ll love this!!! passing it along to my mom with so many of your other recipes =)

    Sorry you can’t have curry powder! Did you taste test tumeric to see if you can tolerate that? that baby is a nutrition powerhouse (duh you totally already know that! lol) MWAH!

    • We would throw the BEST parties. One day, maybe one day?
      Tumeric is a powerhouse and loved in our family (Alzheimers has ripped through many of our lives, so we keep tumeric with us everywhere we go!). I can have it with no issues. I’ve tried each spice contained in curry powder and garam masala. I’m fine with each of them on their own, but can’t handle the mixes. So weird.

  5. BEAUTIFUL table! glad you had a nice Thanksgiving… hm, is it strange that I have NEVER cooked a turkey? :)

    can’t wait for that dessert, though. those look fantastic, I know that much!

    • Not weird at all! I just cooked my last one this past Christmas. I felt like it was a right of passage though, I must say.

  6. I love the pictures of you fixing the turkey! It looks like it could be on a cooking show. Wild rice is so good. It’s a shame that it’s so expensive.

    • Cooking show, oh one day (in my dream of dreams!) Do you live in an area that supports grain farming? If so, there has to be a farm near you that sells rice! We purchase ours from Grasslands and Grains (in Calgary) for a ridiculously fantastic price! I wouldn’t buy it otherwise.

  7. I think that wild rice stuffing will replace the stuffing I normally make at Thanksgiving!! Yum! Also, how do you make the cranberry lemon water….just throw some of each in a pitcher and let it steep or do you do something special to the cranberries?

    I can’t wait for Thanksgiving now!!

    • I hope it takes your breath away! For the cranberry lemon water: I mix it the day before – jug of water with ~1/2 cup fresh cranberries, 2-3 tbsp lemon juice and the juice from 4 cranberries. I just squeeze the guys over the pitcher and throw out the crushed berry. Generally I add lemon slices, but I ran out!

  8. Love playing UNO and I love the Thanksgiving pics.
    So much love going on =) Oh and I love the Youtube video… I haven’t braved up enough to do that yet ;)
    I am going to make your wild rice stuffing this year and can’t wait for the recipe.
    It looks like a date/nut crust and pumpkin or sweet potato filling! Yummmmmm

  9. I really can’t wait until tomorrow’s recipe. I’m guessing it’s individual raw pumpkin pie cakes, but I could be wrong.
    Being a vegetarian, one of the few things I miss is roasting a whole chicken/turkey, letting it rest, and cutting into the juicy meat. I don’t even miss eating it as much as cooking it. Maybe my family will let me cook the bird this Thanksgiving(American).

    • Nothing wrong with cooking it and let others devour while you enjoy a vegan nut loaf or something equally as awesome! I agree with you though, cooking the turkey and preparing the meal is the best part!

  10. What a great sounding recipe! Do you think this would freeze well or would it be better to cut the recipe in half if I do not plan on feeing 20 people in the next little while?!?!?!? :)

  11. That stuffing looks incredible and whatever those little pie things are – they’re making me drool! Can’t wait for the recipe. Looks like you had a wonderful day with family and delicious food. I love the idea of the goodie bags, what a lovely hostess you are.

    • I squish a couple of berries and squeeze out the juice and place it in the water. It adds a slight taste, and looks pretty too!

  12. A little late on this post, but just wanted to say that your Thanksgiving meal looks amazing..I love wild rice stuffing :) And I LOVE your purple top! Where did you get it?!

    • I know, I had planned to do it on Saturday, but the first stuffing did NOT turn out well at all :S There’s always Christmas, right? I bought the top at Winners about a year ago or so.

  13. You’re table is so cute! And the cranberry water sounds awesome! I wish we could have a nice sit down Thanksgiving sometime, we have 35 people so its kind of a first come first served buffet style :)

  14. Made your wild rice stuffing tonight for Thanksgiving, as I am gluten and dairy free! My family can eat whatever they want however! Well they loved this stuffing! I got more comments like “wow this tastes just like how stuffing should taste!” I changed nothing and the recipe came out great! Thank you and Happy Thanksgiving!

  15. I just made your stuffing and it is delicious!!! Thank you so much for sharing – I am making a turkey dinner to get rid of the turkey in my freezer since my husband and I are now going vegan (we’re inviting some meat lovers over haha) so I used vege boulioun instead of chicken broth since all the other side dishes will be vegan so that WE can eat them ;)

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