Gluten Free Stuffing
User Reviews
5
Gluten Free Stuffing
Description
The Gluten Free Stuffing recipe begins by cooking white onion, celery, and diced apple in butter to soften and blend flavors. These aromatics mix with cooked wild rice, gluten-free croutons, walnuts, dried cranberries, and fresh herbs like sage or parsley to create a balanced filling of savory, sweet, and nutty notes. Chicken broth moistens the mixture, while additional butter cubes placed on top contribute richness during baking.
Baking at 350°F for 40 to 45 minutes allows the ingredients to meld and the surface to brown gently, forming a cohesive casserole with varied textures from tender rice, crunchy nuts, and crisp croutons. This gluten-free stuffing serves as a hearty side dish suitable for festive meals or family dinners, offering a flavorful alternative to traditional bread-based stuffing.
Ensure wild rice and croutons are verified gluten-free to maintain dietary needs, and customize with optional mushrooms or other vegetables as preferred. Leftovers keep well refrigerated for several days and can be frozen for extended storage, maintaining convenience for meal planning.
Ingredients
- ½ white onion chopped
- 2 celery chopped, stalks
- 1 apple diced finely, small size
- 4 tbsp butter divided, unsalted
- 2 cups wild rice cooked
- ¾ cup walnuts
- ⅔ cup dried cranberries
- 1 tbsp fresh herbs sage or parsley
- 4 cups croutons gluten free
- 2 cups chicken broth
- salt optional, sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Grease a 9 inch by 13 inch pan with nonstick spray or butter.
- Heat a large skillet over medium heat. Add in 2 tablespoons butter, chopped onion, chopped celery, and chopped apple.
- Cook for 5 to 6 minutes, stirring often.
- Then, add cooked rice to the skillet. Stir to combine. Turn heat off.
- Add walnuts, dried cranberries, fresh herbs and croutons to the skillet. Stir to combine. If desired, sprinkle a little sea salt on top.
- Pour this mixture down into the greased pan. Pour broth on top. Cut the remaining 2 tablespoons butter into small cubes. Place butter on top.
- Bake for 40 to 45 minutes or until baked through.
- Finally, remove from oven. Serve!
Notes
- Confirm that the wild rice and gluten-free croutons are free from gluten to ensure suitability for gluten-sensitive diets.
- You can add chopped mushrooms to the sautéed vegetables for added flavor and texture.
- Any type of gluten-free croutons works; homemade versions are an option as described in the referenced blog post.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 328mg | 14% |
| Potassium | 208mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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