Wild Rice Stuffing with Sausage…Gluten-free Thanksgiving Delight!

Hi all!

First of all, please know I am thankful for all of YOU!

I thought I’d share the recipe I’ll be serving on our Thanksgiving table, as I have often been asked for a bread-free, gluten-free, real food stuffing for Thanksgiving. I hope you enjoy it!

Wild Rice Stuffing with Sausage!

serves 4-6

2 cups chicken or turkey stock

1 cup wild rice or wild rice blend (Lundberg’s is a good choice!)

¾ tsp sea salt

1-1.5 pounds bulk sage breakfast sausage (can also use a combination of sweet and hot Italian sausages either bulk or link with the casings removed)

1 large onion, chopped medium

6 stalks celery, chopped fine

1 1/4 sticks butter, divided

3 medium Granny Smith or other tart apples, peeled, cored, small dice

3/4 cup raisins or dried cranberries, unsweetened

1/2 cup packed fresh sage leaves, chopped first or 1.5 T dried sage

1/2 cup chicken stock

Salt and fresh ground pepper to taste

  • Bring stock to a boil and skim any scum. Add wild rice or wild rice blend and salt, and bring to a boil again. Reduce heat to low and cook covered until rice is tender and has split open, about an hour. Drain well in a colander and set aside in a medium bowl. (You may retain the stock from the colander to use later.) Note: if you use a wild rice blend, you will not have any stock to drain!
  • Sauté sausage in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add wild rice.
  • Add onions and celery to same skillet and sauté in the sausage fat until golden brown, about 10 minutes; remove and add to sausage and wild rice mixture.
  • Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into wild rice mixture.
  • Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into wild rice mixture. (Alternatively, melt the butter and pour into wild rice mixture, adding ground sage and stirring well.) Season with salt and pepper.
  • Add raisins or dried cranberries to wild rice mixture.
  • Butter 15 x 10 x 2-inch glass baking dish. Spoon wild rice mixture into prepared dish; drizzle with 1/2 cup chicken stock. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes. Now you have stuffing!

Note: You may also stuff the turkey with this mixture. Just place any that does not fit into the cavity in a buttered glass baking dish and bake as above. Stuffing the turkey will increase the amount of time you will need to bake the turkey.

Note: If you are looking for butter substitutes because of allergies, you may consider: ghee (no lactose or casein) lard, or refined coconut oil (which will not have any coconut flavor) or a mixture of them

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4 Comments

Filed under Food, Recipes

4 responses to “Wild Rice Stuffing with Sausage…Gluten-free Thanksgiving Delight!

  1. Great recipe. TY, Monica! I just bought some of your books to give as presents. Hugs and health—- 🙂 Patti.

  2. Bob Rudd

    Thank you, Monica! I am still Thankful that I had the good fortune to attend your Nourishing Traditions and GAPS cooking weekends in Groton, MA. I missed you this year! I hope you and your family are well. It sounds like things are cooking (sorry pun) for you out in CO.

    Since overhauling my family’s diet from your November 2011 NT cooking weekend, I have enrolled in Nutritional Therapy Association’s Therapist program and just finished my first training workshop. My observation was that our training needs an NT-trained chef/educator as part of the program. Some of us are still freaked out by the very foods we need to instruct our clients to eat (liver, fermented fish, raw dairy). So my student feedback to NTA included that they reach out to you and your graduates. (NTP weekend workshops in ~12 locations are in November, March and June.)

    I hope I didn’t overstep any boundaries, but it is with utmost admiration for your skills, knowledge and resolve to teach the Weston A. Price philosophy of health through “properly-prepared, nutrient-dense whole foods” that I deem you and your teachers to be the perfect educators for NTA’s Therapy students. As our clients begin to feel better, I imagine a number of them will seek NT and GAPS cooking education from your teachers that we have come to know.

    Seems like a win-win!

    Have a great Thanksgiving. Again with thanks,

    Lorraine Rudd Lunenburg, Massachusetts

    (Are the rumors of a W.A. Price-based restaurant opening in Concord, MA true? Another shot to be heard around the world!)

     

    • Hi Lorraine!

      So good to hear from you!
      Yes the rumors are true! Hooray for all of us!!!

      I appreciate you mentioning me and my training to NTA. It is the one piece they are missing. I would be happy to partner with them…so keep on mentioning! 😉

      You may also be interested that I am looking into offering my Teacher Training in Maine in 2014. 🙂 LMK

      all the best to you and yours for the holidays!

      thrive!
      Monica

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