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Wild Rice, Italian Sausage & Shiitake Stuffing

Posted on October 31, 2012 by Webdev


4 cups gf chicken stock
1 pound fresh shiitake mushrooms, stems removed and reserved, caps thinly sliced
2 cups wild rice (about 11 ounces)
1 bay leaf
Coarse salt
1 pound gf Italian sausage, casings removed, and meat crumbled
2 Tablespoons olive oil
2 medium onions, finely chopped
Freshly ground black pepper
2 large tart apples, such as Granny Smith, peeled and finely chopped
1 Tablespoon fennel seeds, finely chopped
1/2 cup dried cranberries


In a large saucepan, combine gf chicken stock and shiitake stems; bring to a boil over high heat. Remove from heat, cover and let steep for 30 minutes.

Strain stock and return it to saucepan. Add wild rice, bay leaf and 1-1/2 teaspoons coarse salt. Cover and bring to a boil over moderate heat, stirring occasionally, until rice is tender, about 1 hour; add a little water during cooking if necessary.

In a large skillet, brown sausage over medium heat until cooked through, breaking it up with a wooden spoon, about 8 minutes.

Transfer to a plate and let cool slightly, then coarsely chop.

Pour off fat from skillet, reserving 2 tablespoons.

In the skillet heat 1 tablespoon reserved fat and 1 tablespoon olive oil. Add onions and season with salt and pepper. Cook over moderately-high heat, stirring often, until lightly browned, about 6 minutes. Add apple and fennel seeds and cook for 3 minutes.

Transfer mixture to a large baking dish.

In skillet heat remaining 1 tablespoon fat and 1 tablespoon olive oil. Add the sliced shiitakes and cook over high heat, stirring, until softened and browned, about 5 minutes. Season with salt and pepper. Add shiitakes to onion mixture. Stir in wild rice, sausage and dried cranberries. Adjust seasonings to taste with salt and pepper.

Preheat oven to 350 degrees F.

Cover dish and bake for 20 minutes.


This recipe can be prepared, up to baking step, 1 day ahead. Cover and refrigerate. Let return to room temperature before baking.


Posted in: Recipes & Cooking

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