I’m blessed with a mom who can cook and has helped me on my journey to learning my way around the kitchen. On our very first gluten free thanksgiving we poured over recipes and reviews of gluten free versions of stuffing and realized that gluten free bread just wasn’t going to make any sort of delicious concoction. So mom switched gears and created this deliciousness. It has been a staple dish at our Thanksgiving dinners ever since. It is flavorful, rich, filling, and melt in your mouth good. This is definitely a dish I can recommend 100% for those huge holiday dinners where people eat everything. They can see that gluten free can be delicious (and not gum-y.)
Ingredients
For this recipe you will need 1 cup wild rice blend, 2 1/2 cups chicken broth, 1 pound of ground sausage (we use the sage seasoned sausage), 1 head of celery, 8 oz of whole button or baby portobello mushrooms, 1 yellow onion, 1/2 cup dried cranberries, 1/2 cup pine nuts*, 2 tsp garlic salt (or sea salt), and 1 tsp black pepper.
Directions
In a medium-sized pot, bring chicken stock to a boil over high heat. Once boiling add rice, reduce to medium-low heat, and cover. Cook for 30 minutes, or until soft and most of the liquid has been absorbed.
While the rice is cooking, cut off the bottom portion of the celery, rinse stalks and remove leaves. Pat dry and thinly slice. Set aside in a bowl. Dice your onion and mushrooms and add to the bowl of celery. Preheat your oven (if needed) to 350 degrees. In a large pan and heat on medium. Once hot, add pine nuts and toast lightly, stirring frequently so they don’t burn. Once golden, remove from heat and set aside. Using the same pan, add ground sausage, break apart into small pieces, and cook thoroughly. Add vegetables and stir regularly for even cooking. Cook for 7-8 minutes. Stir in rice, pine nuts, cranberries, salt, and pepper. Mix well.
Pour into a 13 x 9 glass pan and bake for 20 minutes. Serve warm.
*If you cannot eat pine nuts, you can use almond slivers or pepitas.
Mom's Gluten Free Thanksgiving Stuffing
Ingredients
- 1 cup dried wild rice blend
- 2.5 cups chicken broth
- 1 lb sage ground sausage
- 1 head celery
- 8 oz fresh button or baby portobello mushrooms
- 1 yellow onion
- 1/2 cup dried cranberries
- 1/2 cup pine nuts
- 2 tsp garlic salt
- salt and pepper to taste
Instructions
- In a medium sized pot, bring chicken stock to a boil on high heat. Once boiling add rice, reduce to medium-low heat, and cover. Cook for 30 minutes, or until soft and most of the liquid has been absorbed.
- While the rice is cooking, cut off the bottom portion of the celery, rinse stalks and remove leaves. Pat dry and thinly slice. Set aside in a bowl.
- Dice your onion and mushrooms and add to the bowl of celery.
- Preheat your oven (if needed) to 350 degrees.
- In a large pan and heat on medium. Once hot, add pine nuts and toast lightly, stirring frequently so they don't burn. Once golden, remove from heat and set aside.
- Using the same pan, add ground sausage, break apart into small pieces, and cook thoroughly.
- Add vegetables and stir regularly for even cooking. Cook for 7-8 minutes.
- Add vegetables and stir regularly for even cooking. Cook for 7-8 minutes. Stir in pine nuts, cranberries, rice, salt, and pepper. Mix well.
- Pour into a 13 x 9 glass pan and bake for 20 minutes. Serve warm.
Gluten Free Apple Cranberry Crumble
