Wild Rice Stuffing (Gluten Free)

Bryan's dad has been trying to cut gluten out of his diet, so I contacted a lady who lives in this area to help me out with some gluten free recipes. They were delicious! Hope you enjoy. Mindi


Wild Rice Stuffing
It’s best to prepare this the night before you will use it.



1 large onion
4 carrots
4 stalks celery
2 cups wild rice

3 Tbsp. olive oil

7 cups chicken stock, or half stock and half water

3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves

Salt and pepper to taste

Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.

Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.

Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.

Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.


Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.




Makes 8 cups

Thankgiving Roll

So I was calling this Thanksgiving Sushi, but Jana said that was misleading because the only thing sushi about this is the fact that it's round. So she renamed it Thanksgiving in a bite :).

Anyway, it was a hit and really easy.

Thanksgiving Roll

1 chicken breast (yeah, that's right. Chicken. I couldn't find a turkey breast cheap enough)
1 tsp rubbed sage
2/3 cup craisens
pie crust
1 pkg Stovetop Stuffing appetizer

Boil chicken breast in a small pan with the sage until cooked through. Remove from water, let cool and shred. Meanwhile prepare stovetop according to directions. Mix craisens in with chicken with a little water and microwave for 30 sec.

Roll pie crust out to 3x9 inch square. Put a layer of stuffing down on the pie crust and press until flat, leaving a about 1/4 inch on the long edges. Place shredded chicken and craisens down the center. Gently roll the crust so that the stuffing folds around the chicken. Gently press the edges of the crust closed and place on a baking pan seam down. Bake @350F for about 25min, or until crust is golden brown. Slice in to rounds with a sharp serrated blade and serve.

Chris's French Bread Stuffing

Chris made this stuffing last year for our sibling Thanksgiving (best eva!) We all loved it and I'm hoping to do it justice for Jana's family this year.

French Bread Stuffing
Three loaves of French bread cubed and dried (maybe even slightly toasted)
3 quarts chicken stock
9 eggs
3 bundles parsley chopped
1 celery bundle cleaned and trimed. and chopped
2 sticks unsalted butter
fresh sage, rosemary, and thyme bundled together
3 medium onions diced


Melt butter in large skillet. Add onions. Add spice bundle when onions begin to soften. Remove spices when you can smell them strongly. Add half parsley. Add celery when onions translucent. Meanwhile, mix stock and eggs together.

Pour butter and stock over bread and then add the other half of the parsley. Gently fold together so bread and stock and parsley are mixed, but preserving the integrity of the bread cubes. Bake 25 min or so @350F. Serves 20 (or so)

Chris made it clear that this stuffing could stand on its own, or as a base for other ingredients. We talked about adding currents, cranberries, sausage, pecans, etc. (ooooo... Sun-dried tomatoes...)