Get the Recipe: Gluten Free Stuffing
This gluten free stuffing is hearty, savory and incredibly flavorful! It has so many great textures and flavors. This is the perfect addition to your Thanksgiving menu or family dinner!
Ingredients
- ½ white onion, chopped
- 2 celery stalks, chopped
- 1 small apple, diced finely
- 4 tbsp unsalted butter, divided
- 2 cups cooked wild rice
- ¾ cup walnuts
- ⅔ cup dried cranberries
- 1 tbsp fresh herbs, sage or parsley
- 4 cups gluten free croutons
- 2 cups chicken broth
- sea salt, optional
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Grease a 9 inch by 13 inch pan with nonstick spray or butter.
- Heat a large skillet over medium heat. Add in 2 tablespoons butter, chopped onion, chopped celery, and chopped apple.
- Cook for 5 to 6 minutes, stirring often.
- Then, add cooked rice to the skillet. Stir to combine. Turn heat off.
- Add walnuts, dried cranberries, fresh herbs and croutons to the skillet. Stir to combine. If desired, sprinkle a little sea salt on top.
- Pour this mixture down into the greased pan. Pour broth on top. Cut the remaining 2 tablespoons butter into small cubes. Place butter on top.
- Bake for 40 to 45 minutes or until baked through.
- Finally, remove from oven. Serve!
Notes
- Make sure wild rice is gluten free. Most brands are, but please double check ingredients.
- Feel free to add in some chopped mushrooms when sautéing the veggies.
- Any type of gluten free croutons work well. See blog post above for how to make homemade croutons from bread.
- Bake until stuffing is baked through.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month.
Calories: 272kcal, Carbohydrates: 36g, Protein: 7g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 328mg, Potassium: 208mg, Fiber: 4g, Sugar: 12g, Vitamin A: 64IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg