While preparing this at our holiday cooking class last week, I had a number of people ask me for exact measurements, which I just could not give. So today, I dutifully measured every ingredient before I put them into the skillet. The end result was perfection. We enjoyed the stuffing as a main dish for dinner tonight along with the simple additions of braised kale, steamed green beans, and steamed fingerling potatoes.
During dinner we offered our 3-year old daughter some fingerling potatoes and she promptly replied that she doesn't eat fingers! I just had to share that little bit of 3-year old wisdom.
The stuffing can easily be made a day ahead of time for all of you who are super organized and like to plan. For those of you who are new to gluten-sensitivity, please remember that your Turkey is not gluten-free if it has bread (made with wheat) stuffing inside of it. If you are going to be attending another Thanksgiving dinner then you can suggest to have the cook use a rice stuffing or you may just need to enjoy some of the other side dishes that are naturally gluten-free.
Wild Rice Stuffing
A delicious, savory addition to your holiday table or to be enjoyed anytime! This recipe makes enough to stuff one turkey and fill one medium casserole dish.
1 cup wild rice
1 cup long grain brown rice
4 cups vegetable or chicken stock
1/4 cup extra virgin olive oil
3 cups chopped red onion
1 tablespoon dried thyme
1 to 2 teaspoons dried sage
1 teaspoon ground black pepper
3 to 4 cups chopped mushrooms
2 to 3 cups chopped celery
1 cup pecans
1/2 to 1 cup dried cranberries
1 apple, diced (I used Honeycrisp)
1 cup chopped fresh parsley
Herbamare or sea salt, to taste
In a medium pot with a tight-fitting lid, add the wild rice, brown rice, and stock. Cover, bring to a boil, then reduce heat to low and simmer for 45 minutes. Let stand in the pot for at least 15 minutes.
In a large skillet, heat olive oil over medium heat. Add onions and saute for about 5 or 6 minutes until softened. Then add herbs, mushrooms, and celery. Saute 5 minutes more. Turn off heat and add the pecans, cranberries, apple, and parsley. Stir in cooked rice. Add salt to taste.
Place some of the stuffing in the cavity of the turkey and the rest into a covered casserole dish. The stuffing can then be baked in a 350 degree oven for about 35 to 40 minutes.
When it comes to roasting the turkey, I usually layer onion slices, celery, and plenty of fresh herbs on the bottom of the pan just beneath the turkey. Then fill the pan with about 1/4 inch of water. These flavors infuse into the turkey and drippings during roasting for a rich, savory flavor. For more tips on roasting a turkey please visit Martha Stewart's website.
Don't be afraid of salt. I generously salt the top of the turkey with Herbamare, which is a flavorful herb-infused sea salt. A few dashes of olive oil and a handful of chopped herbs are sprinkled over the top for more flavor.
When it comes to making the gravy, the flavors are already full-bodied from the stuffing, celery and onions, herbs, and your generous amount of salt. It just needs to be thickened. I use arrowroot powder for this. Just mix it in a little water before adding it to the drippings. I use about 1 tablespoon arrowroot per 1 cup to 1 1/2 cups of drippings. Whisk over medium-low heat until thickened and translucent.
Though freshly made mashed potatoes are naturally gluten-free, they often contain heavy amounts of dairy. For a lighter, dairy-free version, I leave some of the cooking water in the pot, then add Herbamare and extra virgin olive oil and beat with an electric mixer. My dad makes these with the addition of a full head of roasted garlic - delicious!
Stay tuned for desserts and tips for a safe Gluten-Free Thanksgiving!