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Gluten-Free Wild Rice Stuffing

featured in Gluten-Free Thanksgiving Hacks To Impress Your Family

Who said stuffing had to be made with bread? In this recipe, we’ve swapped out bread with a wild rice blend and mixed it with all of our favorite fixings. There’s a perfect balance of sweet and savory in every bite.

Betsy Carter, Karlee Rotoly & Marissa Buie
Tasty Team
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

40 minutes

40 min

Cook Time

1 hr 10 min

1 hr 10 min

Total Time

2 hr 5 min

2 hr 5 min

Prep Time

40 minutes

40 min

Cook Time

1 hr 10 min

1 hr 10 min

Ingredients

for 10 servings

  • 6 tablespoons unsalted butter, divided
  • 1 lb Italian sausage (455 g), casings removed and broken up
  • 1 medium white onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 ½ teaspoons kosher salt, divided
  • 3 cloves garlic, mixed
  • 1 tablespoon fresh thyme, leaves picked
  • 5 leaves fresh sage, minced
  • ½ teaspoon freshly ground black pepper
  • 1 ¼ cups dried unsweetened cranberry (155 g)
  • 1 cup pecan pieces (125 g), toasted
  • ½ cup parmesan cheese (55 g)
  • 4 cups wild rice medley (920 g), cooked
  • 1 ¼ cups chicken stock (300 mL)
  • 2 large eggs
  • 1 large egg yolk

Nutrition Info

  • Calories 556
  • Fat 27g
  • Carbs 59g
  • Fiber 6g
  • Sugar 12g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
  2. In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
  3. Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5–8 minutes, until the onion is translucent and the carrots begin to soften.
  4. Add the garlic, thyme leaves, sage, and black pepper and cook for 2–3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
  5. Transfer the stuffing mixture to the prepared baking dish.
  6. In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
  7. Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
  8. Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15–20 minutes before serving.
  9. Serve warm.
  10. Enjoy!

Ingredients

for 10 servings

  • 6 tablespoons unsalted butter, divided
  • 1 lb Italian sausage (455 g), casings removed and broken up
  • 1 medium white onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 ½ teaspoons kosher salt, divided
  • 3 cloves garlic, mixed
  • 1 tablespoon fresh thyme, leaves picked
  • 5 leaves fresh sage, minced
  • ½ teaspoon freshly ground black pepper
  • 1 ¼ cups dried unsweetened cranberry (155 g)
  • 1 cup pecan pieces (125 g), toasted
  • ½ cup parmesan cheese (55 g)
  • 4 cups wild rice medley (920 g), cooked
  • 1 ¼ cups chicken stock (300 mL)
  • 2 large eggs
  • 1 large egg yolk

Nutrition Info

  • Calories 556
  • Fat 27g
  • Carbs 59g
  • Fiber 6g
  • Sugar 12g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
  2. In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
  3. Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5–8 minutes, until the onion is translucent and the carrots begin to soften.
  4. Add the garlic, thyme leaves, sage, and black pepper and cook for 2–3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
  5. Transfer the stuffing mixture to the prepared baking dish.
  6. In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
  7. Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
  8. Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15–20 minutes before serving.
  9. Serve warm.
  10. Enjoy!

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