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More Showstopping Stuffings

Posted on November 10, 2011 by Glutenfreeda


I don’t know about you, but Thanksgiving dinner without stuffing just isn’t Thanksgiving. Whether you prefer wild rice, cornbread or a traditional stuffing, we have a whole recipe box dedicated to sensational ideas for your turkey’s favorite sidedish sidekick!

Recreating traditional stuffing, gluten free, can be a challenge. Over the years, we have tried using everything from store-bought gluten-free breads to baking mixes to baking from scratch – with some really great results. But given that Thanksgiving dinner is already an all-day (or two day) event, trying to add bread-baking to the process is not always the easiest (or least stressful!) idea. Instead, we have had unbelievable results with both Van’s Gluten Free Waffles and Udi’s Gluten Free Bread. For both, simply defrost, cube and you’re ready to go!

Whether you prefer to ‘stuff’ your turkey or bake the stuffing separately, the following recipes will steal the show at your holiday table. Each of the following recipes have received a five star rating from our readers and we agree, stuffing never tasted so good!
-Chef Yvonne

GFCF Wild Rice Stuffing with Hazelnuts, Cranberries & Green Onions
Serves 6-10  /// Milk & Dairy Free

1/2 cup (1 stick) butter or non-dairy alternative
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups (1 Qt + 2 3/4 cups) chicken stock or low-sodium chicken broth
2 cups wild rice
2 cups long-grain brown rice
2 cups dried cranberries (Craisins)
1/2 cup fresh parsley, chopped
2 TBSP fresh thyme, minced
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup green onions, chopped

Melt butter or margarine in a large, heavy stock pot over medium heat. Add onions and saute until translucent, about 4 minutes. Add garlic and cook for another minute, until just frgrant. Add chicken stock and bring to a boil.

Add wild rice and cover, reducing heat to simmer for 30 minutes. Stir in brown rice, recover and simmer until rice is tender and most of the liquid has been absorbed (30-35 minutes). Stir in cranberries and herbs and continue to cook until the remaining liquid has been absorbed. Stir in hazelnuts and chopped green onions, season with salt and pepper to taste.

To bake stuffing in a turkey:
Loosely pack stuffing into the main cavity of your turkey. Pour remaining stuffing into a greased ceramic or glass baking dish and cover with greased foil (butter/oil side down). Cook turkey as per instructions and bake the dish of stuffing alongside for 30-35 minutes or until heated through.

To bake all of stuffing separately:
Preheat oven to 350°F. Grease a large (15x10x2-inch) baking dish (glass or ceramic). Pour/scrape stuffing into the baking dish and cover with greased foil (butter/oil side down). Bake for 40-45 minutes or until heated through.

Apricot Wild Rice Stuffing

3/4 cups wild rice
1/2 cup chopped dried apricots
1/4 cup dry white wine
1/4 cup water
1/4 cup dried cherries
1/4 cup toasted pine nuts
2 Tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 Tablespoons unsalted butter
1/2 cup finely chopped celery
1/4 cup chopped scallions

Heat the oven to 350° F. Cook the wild rice according to package instructions.

In a medium bowl, combine apricots, white wine and water. Heat in the microwave on high 1 to 2 minuts or until hot. Let stand 10 minutes; drain.

Grease a 2-quart casserole. Drain apricots and discard the soaking liquid; place apricots in a large bowl. Add cooked wild rice, cherries, pine nuts, parsley, nutmeg, cloves, salt and pepper.

Melt butter in a large skillet. Add celery; cook 6 to 8 minutes or until tender. Add scallions, cook another 30 seconds. Add to wild rice mixture; mix well. Season to taste with salt and freshly ground pepper. Spoon into casserole.

Bake 30 to 40 minutes or until hot.

Pear & Pine Nut Stuffing
1 Tablespoon unsalted butter
1/2 cup chopped onion
1 pear, peeled, cored and chopped
1/3 cup gf cornbread
1/4 cup toasted pine nuts
3/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
3 Tablespoons melted butter
1/2 cup gluten free Chicken Stock

Preheat oven to 350° F.

Melt butter in medium skillet over medium-high heat. Add onion and cook until translucent. Add remaining ingredients and cook until heated through. Add melted butter and stock and toss to blend.

Transfer to baking dish and bake for 20-30 minutes. Serve.

Photo by MinimalistPhotography

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