There is something about homemade stuffing that everyone loves! Despite being a vegetarian and not having a turkey to stuff, I always make stuffing for Thanksgiving. This gluten free wild rice stuffing recipe is excellent and is sure to become one of our favorites.
I found this recipe on a blog called, Sid's Sea Palm Cooking, which is my Secret Recipe Club assignment for the month of November. The Secret Recipe Club is sort of like a Secret Santa. I make a recipe from another blogger's blog who doesn't know that I am making her recipe until reveal day! ( which is today)
I love participating in the club because every month I get to meet bloggers who I didn't know and so do my readers! Today is reveal day. If you scroll down to the bottom of this post, you will see all the November reveal day recipes from all the participants of the Secret Recipe Club group B!
Sid is from Florida and has an incredible variety of recipes on her blog. Sid says her blog is " A collection of recipes, some mine and some from my friends, how to's, hints and ideas for food"
Although there were quite a few recipes I wanted to try, I made Sid's wild rice stuffing because it is perfect for Thanksgiving, and I also really like wild rice!
I adapted the recipe a little to make it gluten free. First of all, I used gluten free rolls ( Udi's), I used a wild rice mix from Trader Joe's, I used olive oil instead of butter, and I used fresh cranberries instead of dried cranberries.
I wasn't disappointed. This recipe adapted beautifully to being gluten free and vegan. It will be on our Thanksgiving table ! I also want to mention that we liked it even better the second day. The flavors seem to mingle overnight. ( we ate it cold)
Ingredients:
1 cup of Trader Joe's Wild Rice Mix prepared according to directions
2 carrots, finely chopped
2 ribs of celery, finely chopped
1 shallot , minced ( I used 1/2 onion)
2 Udi's gluten free whole grain hamburger rolls toasted lightly and then diced into cubes
2 TBSP olive oil
8 ounces mushrooms, chopped
1 cup vegetable stock
1/4 cup of fresh cranberries, cut in halves
optional: 1/2 teaspoon poultry seasoning
Salt and pepper to taste
Cook 1 cup of Trader Joe's Wild Rice Mix according to package directions and set aside.
Saute mushrooms and shallot in olive oil ( or butter if you are not vegan) and then add the carrots,celery, and
bread cubes. When all is coated and beginning to soften mix with rice mixture and pour into a greased baking dish. Pour hot vegetable stock over the mixture, decorated center with fresh cranberries and bake at 400 degrees for 1/2 hour.
Trader Joe's Basmati and Wild Rice Medley
saute vegetables and gluten free bread
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I enjoyed this recipe best after it was out of the oven for about 2 hours and the flavors had time to mingled . We liked it at room temperature. I might have thought about adding some tasted pecans to the mixture!
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