• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
4
Nutritional Information

Per serving

Calories:
275
Protein:
10 g
Fat:
11 g
Carbohydrates:
39 g

Credit
Recipe courtesy of Jeanine Friesen, www.faithfullyglutenfree.com.

Serves: 8
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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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