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Gluten Free Wild Rice and Sausage Stuffing

Course: Side Dish
Keyword: gluten free, rosemary, sage, sausage, stuffing, thyme, wild rice
Servings: 10 people
Author: Lulu's Table

Ingredients

  • 3/4 loaf bread
  • 8-10 oz sausage cooked
  • 3 tbsp butter grass-fed
  • 3 cloves garlic minced
  • 5 sticks celery peeled and chopped
  • 1 yellow onion chopped
  • 1 pack portabello mushrooms chopped
  • 3 cups chicken bone broth
  • 2 eggs
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp fresh rosemary chopped
  • 3 cups cooked wild rice yielded from 1 cup dry wild rice
  • 3 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Heat oven to 350 degrees and spray a large casserole dish with oil.  Set casserole dish aside. 
  • Cook 1 cup of wild rice (should yield approximately 3 cups cooked).
  • Add 2 tablespoons EVOO to saucepan and cook sausage over medium heat.  Break apart with a spoon.
  • Take a loaf of gluten free bread, and cut 3/4 of the loaf into small cubes.  Take bread cubes and set aside in casserole dish.
  • When sausage is done cooking, pour over bread in casserole dish.
  • Chop garlic, onion, mushrooms, and celery.  Add 3 tablespoons of butter to saucepan with sausage drippings, add chopped veggies, and cook over medium heat. Sauté veggies for 8-10 min or until wilted.
  • Add chopped herbs (sage, thyme, and rosemary), and 2 cups broth to veggie mixture and stir.  Once broth is warmed up, remove from heat.
  • Whisk together 1 cup of broth, two eggs and 1/2 tsp each of salt and pepper. 
  • In the casserole dish, already containing the bread and sausage, add the vegetables with broth, and cooked wild rice.  Stir together and let cool a little.  Then add broth/egg mixture (want the dish to cool down so the eggs don't cook).  Stir all ingredients together.
  • Drizzle apple cider vinegar over the top to bring out the flavor.
  • Bake for 30 min with foil over top.  Remove foil for last 10 min of baking.

Notes

  • In order to cut down on time there are definitely parts of this recipe that can be prepped days ahead.  For myself, I chopped all the veggies the day before making it.  OR you could make the entire dish a couple days ahead of time and store in an air tight container or freezer bag.  Then on the day of serving, just grease the pan and pop in the oven to cook!
  • If made ahead of time, bring it to room temp, add a little more broth (as it was all soaked up while in the frig), blend and bake.
  • If putting the stuffing in a bird, just stuff and cook as usual.