Thanksgiving’s coming: Here’s a Gluten-Free Stuffing Idea!

If you’re already wondering how to handle Thanksgiving with mandatory a gluten-free flair, you can’t forget about the turkey’s dressing!  Here’s a good one my family clamours for.  If you need further suggestions or support in dealing with a gluten-free Thanksgiving check out my other post on the subject.

Roberta’s Gluten Free Wild Rice Dressing

Ingredients:

1 cup Wild rice

Chicken bouillon (see directions below for amount)

1 cup Brown Rice

1 Cup White rice

Several cups hot water (as needed according to cooking directions in different steps)

1 cup finely cut onion (mild/sweet)

1 cup finely cut carrots

1 cup finely cut celery

1 lb. fresh ground turkey or chicken

1 lb. mushrooms, cleaned & quartered (we use combo of baby portabella and white button mushrooms)

2 Tbsp. dry milk

1 Tbsp. Tapioca Starch/flour

½ lb (precooked weight) bacon crumbles

Directions:

Preparation: Day before cooking:

Rinse 1 cup Wild Rice (fancy) soak in water overnight (for decreased cooking time)

                Fry ½ lb. bacon, make into crumbles

Cooking :

In a large stock pot:  Follow package directions for cooking wild rice, substitute a teaspoon of chicken bouillon for salt. (1 tsp. bouillon for each cup of water).  Cook for 30 minutes.

Add in brown rice and white rice to mixture—with the appropriate amount of water for one cup of each rice (per directions from each bag of rice).  Cover and cook for another 30 minutes, or until rice is done.  Careful not to overcook – rice should maintain its shape, cover and set aside.

In a large fry pan:

Sauté in butter: Onion (mild/ sweet), Celery, Carrots.   One cup each cut fine and sautéed in butter.  Add one pound Fresh Ground Turkey or Chicken continue frying until fully cooked and add fresh ground pepper to taste.  Add one pound mushrooms cleaned and quartered. Cook an additional 15 minutes.  Set aside.

Mix up a Cream Sauce: combine the dry milk, chicken soup base (1 Tbsp.), and the tapioca flour. Mix together dry, then add 1 cup wm water.  Set Aside.

Assemble rice, sauté mixture in the large stock pot, adding poultry seasoning to taste. Mixture will be dry, add above cream sauce to moisten. Add in bacon (this can be added before or after the 1 hour baking time, it will add a little extra crunch the later you add it).

Place in large greased casserole pan. Taste for seasonings. Cover and Bake at 350 for 1 hour.

Serve with turkey.

As always, this is gluten-free as long as you are using gluten-free ingredients, so make sure your bouillon, bacon, and other ingredients are safe.

Tags: dressing, recipe, stuffing, Thanksgiving