My family stuffing recipe wasn’t too exciting, and since my mom always cooked it inside the turkey it tended to be gooey. I’ve been making a version of this recipe since 1989. It has that necessary celery flavor, but has so many other things going for it. Perfect for vegetarians who might be joining you for a holiday meal. This can be vegan if you use vegetable broth and check the bread ingredients. I have made this with fresh herbs and actually like it better with dried herbs, probably because it tastes more like my mom’s that way. The original recipe was by Christine Koury—now food editor for Redbook and Woman’s World magazine.
The renovation: I omitted the butter and sausage back then. Since then, I’ve gone through a variety of bread types. If you can eat gluten, use a good quality crusty artisan bread. For GF folks, use Udi’s or Rudi’s whole grain bread (shown here). You can also make a pan of my gluten-free cornbread for this stuffing instead.
Gluten-free Wild Rice Stuffing
Makes a LARGE 9″ X 13″ pan, about 12 servings
1 C. (100 g) celery
2-1/2 C. (300 g) brown onions
2 C. (150 g) button or cremini mushrooms
2 t. (4 g) kosher or sea salt
1-1/2 t. (3 g) dried thyme, crushed
1-1/2 t. (3 g) dried rosemary, crushed
1-1/2 t. (3 g) black pepper
6 C. (300 g) whole wheat or gluten-free bread cubes (or one pan of gluten-free cornbread)
1 C. (160 g) wild rice
2 large Rome Beauty or Honeycrisp apples
1 C. (160 g) currants or raisins
1 C. (110 g) pecans, optional
4 C. (1 L) chicken, turkey, or vegetable broth
If using cornbread, bake up a pan according to recipe or package directions.
Rinse and drain the wild rice. Add 2 cups of water or broth (500 ml) to the rice in a saucepan, put on the lid, and bring to a boil. Turn down the heat to low, leaving the lid on,and cook for 45 minutes. Turn off the heat and let sit for 15 minutes or until cool. Fluff with a fork. These two steps can be done a day or two ahead.
Preheat the oven to 325F/140C/gas mark 3. Spray a large casserole dish.
Wash and chop all the vegetables and the apples to a 1/2″ dice.
Saute the vegetables in a large saute pan for about 15 minutes, until they’ve released all their liquid and are golden brown. Stir in the spices and cook for two minutes more. Combine all the remaining ingredients in a large bowl and moisten with 2 cups of water or broth (500 ml) broth until everything is evenly moist.
Bake for 45 minutes until the top is golden brown.
Adapted from Parents magazine, November 1989