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Beyond Bread – Gluten-free Stuffing Recipes for Thanksgiving

By JulieVR |

Although I am myself a fan of bread-based stuffing, there are plenty of grainy alternatives for those who can’t tolerate gluten. Rice makes a great base for stuffing, as does buckwheat kasha or even quinoa. Here’s a good basic rice stuffing recipe that uses brown and wild rice along with dried fruit and nuts that can be baked on its own or used to stuff your turkey – you could also use your own favorite rice pilaf. Brown and wild rice are nutty and flavorful; they absorb the turkey’s juices in the oven without becoming mushy – opt for long-grain varieties if you want the grains to stay separate – short-grain rices are best for puddings, sticky rice and sushi. The great thing about brown and wild rices are that they cook for the same length of time, which is why they are so often combined.


If you’re a fan of cornbread, check out the Gluten-free Cornbread at Gluten-free Girl and the Chef to use in any cornbread stuffing recipe.

Fruited Brown and Wild Rice Stuffing

adapted from Canadian Living

1 Tbsp. each olive oil and butter
1-2 onions, chopped
3 stalks celery, including leaves chopped
1 tsp sage or thyme
1 bay leaf
1 cup wild rice
1-1/2 cups brown rice
3-1/2 cups low sodium chicken stock
1 cup chopped dried apricots
1/2-1 cup chopped almonds or pecans, toasted
1/4 cup chopped fresh parsley
salt and pepper to taste

In a large pot, heat oil and butter over medium-high heat; saute onions, celery, thyme and bay leaf for 5 minutes or until softened. Stir in rices; add stock and bring to boil. Reduce heat to low and simmer, covered, for 40 minutes or until rice is tender and liquid absorbed. Discard bay leaf. Stir in apricots, nuts, parsley, salt and pepper.

Cool completely before stuffing your turkey or baking in a buttered casserole dish, covered, at 375˚F for 30 minutes. Serves 8.

Here are some other great gluten-free stuffings to be found around the web. (Note: when making a sausage stuffing, make sure the sausage itself is gluten-free.)

Epicurious: Quinoa Stuffing and Wild Rice Stuffing with Hazelnuts and Dried Cranberries
The Food Network Kitchens: Roast Turkey with Wild Rice, Sausage, and Apple Stuffing
Gluten-free Girl and the Chef: Gluten-free Bread Stuffing
Wheatless Bay: Belarusian Buckwheat Mushroom Stuffing
Whole Foods Market: Gluten-free Bread Stuffing

Photo credit: istockphoto/ARICAN

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About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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