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
Author: 
Recipe type: Gluten free, Dairy free, Sugar free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 10C
 
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.
Ingredients
  • 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
  • ½ teaspoon dried sage
  • 1⅓ cups wild rice
  • 1¼ cups short grain brown rice
  • 1 cup curly parsley, chopped
  • 1 pear, chopped
  • 1 apple, chopped
  • ¼ cup pepita seeds
  • ¼ cup slivered almonds
Instructions
  1. Melt ½ 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 ½ 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.

View Nutritional Information (once on page scroll down)

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

  1. 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 ;)

  2. Leanne, thanks for this recipe. I made it for Thanksgiving dinner tonight and everyone loved it! I was really happy to have a wheat-free Thanksgiving.

  3. 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!

  4. 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 :)

  5. 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.

  6. Your table settings are lovely! They look so homey and comforting.
    Also, awesome idea wth the cranberries in the water pitcher! Did it add any flavor, or just decoration?

    • 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!