Since wild rice is naturally gluten-free, this Wild Rice Stuffing is a great alternative for those that have celiac disease or are gluten-intolerant.
- In a large saucepan, cook the wild/brown rice blend according to package directions, using 4 cups (1 L) of the stock in place of the water. Cooking time should be about 40-45 minutes.
- While the rice is cooking, place the butter in a skillet over medium heat. Once the butter has melted, add the onion and celery and sauté until the onion is translucent, about 10-15 minutes. Stir in the dried parsley and poultry seasoning.
- Once the rice has finished cooking, add the onion/celery mixture, the remaining ½ cup (125 mL) of stock, cranberries, and pecans to the rice. Season with salt and pepper to taste.
- Spoon the stuffing mixture into a greased casserole dish. At this point, you can cover and refrigerate to reheat at a later time, or you can place it in a preheated 350oF (175oC) oven to bake for 30-40 minutes. If you do refrigerate it, the bake time will increase to 50-55 minutes.