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gluten free sausage stuffing

Mom's Gluten Free Thanksgiving Stuffing

Prep Time 15 mins
Cook Time 1 min
Total Time 16 mins
Servings 10 servings

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.