Gluten-Free Wild Rice Stuffing with Mushrooms and Cranberries

Ingredients

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• 1 1/2 cups wild rice blend
• 4 cups gluten-free chicken or vegetable broth Shop
• 3 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 yellow onion, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 tbsp chopped fresh sage
• 2 tsp fresh thyme leaves
• 1/2 cup dried cranberries Shop
• 1/2 cup toasted pecans, chopped Shop
• 1/4 cup chopped fresh parsley
• salt and black pepper, to taste

Instructions

1. 1 Rinse the wild rice in a fine-mesh strainer. Bring the broth to a boil in a medium saucepan, add the rice, cover, and simmer over low heat until the grains are tender and some have split open, 45 to 55 minutes depending on the blend. Drain any broth that remains.
2. 2 While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more.
3. 3 Lower the heat to medium. Add the onion and celery with a pinch of salt and cook until soft, 6 to 8 minutes. Stir in the garlic, sage, and thyme and cook 1 minute until fragrant.
4. 4 Fold the cooked rice, dried cranberries, and pecans into the skillet. Season with salt and pepper and cook 2 to 3 minutes so the flavors come together.
5. 5 Stir in the parsley and serve warm. To make ahead, spread the stuffing in a baking dish, cover, refrigerate up to 2 days, and reheat covered at 350F (175C) for 25 to 30 minutes with a splash of broth.

Nutrition (per serving)

Tips & Notes

• Cooking times for wild rice vary a lot by brand - start checking at 40 minutes.
• Bake this stuffing in its own dish instead of inside the turkey, so it never shares a cavity with a bread stuffing.
• Swap the pecans for toasted pumpkin seeds for a nut-free table.

Common questions