If you are looking for a great gluten-free stuffing recipe, you really need to try this Wild Rice and Chestnut Stuffing! It has a great blend of flavors, it is easy to make and you can decide whether to stuff your turkey with it or just have it on the side as is. I actually ate it for breakfast the next day after making it in Healthier Thanksgiving Side cooking class.
Wild rice is also easier to digest, is alkalizing and anti-inflammatory – bonus!
Wild Rice & Chestnut Stuffing
2 1/4 cups vegetable broth*
1 cups uncooked wild rice*
8 oz of cooked chestnuts, chopped (you can buy 3.5 oz packages – 2 should be enough)
1 celery rib, chopped
1 large onion, chopped
3 tablespoons olive
2 pats of butter
1 tablespoon ground sage
1/2 tsp dried thyme
1/2 teaspoon salt and pepper to taste
You will need a large pot that holds 4 cups of liquid, plus a really large frying pan, cutting board and large butcher knife.
*Soak the rice in water & broth overnight.
- In your large pot with lid, add the 1 cup of dry wild rice and pour the 2 1/4 cup of vegetable broth over it. Soak this overnight, or at least 8 hours. This will reduce the cooking time. Do not discard the liquid.
- When ready to make the rest of it, bring the rice to a boil, lower the temperature and simmer for 25-35 minutes until tender. Check to be sure you have enough liquid 25 minutes in, test it for tenderness, and add more cooking time and liquid as needed. It can be firm, but not crunchy.
- Heat up a large skillet or frying pan on medium-high heat (higher for electric stove). Add the olive oil into the pan.
- Peel and dice the onion fairly finely. Add to the heated pain and oil. It should sizzle when added.
- Chop and dice the carrots and celery and add to the pan. Allow to caramelize by stirring once every 5 minutes. Allow them to all turn golden brown. Add more olive oil if you see it all sticking to the pan.
- Open your packages of chestnuts and dice the nuts. Add to the pan and stir.
- Check if rice is cooked – take a few grains out and check for tenderness. If it needs more time, or liquid, add the liquid and add 5 more minutes before you check again. If you intend on using it inside the turkey, it can be al dente vs fully cooked.
- Stir in the spices into the nuts and if rice is ready, add the rice into the skillet or pan. Combine by gently scooping from the bottom, then over to the top. You can turn the heat off and keep it covered until you are ready to serve.
Check out the Healthier Thanksgiving sides Cooking Fun with Joanna class video where we made this Wild Rice and Chestnut Stuffing along with Cranberry Chutney and Roasted Brussel Sprouts with Dates, Nuts and Mustard. So good!
Let me know how yours turned out!