A wide assortment of super savory ingredients combine to make the most delicious Thanksgiving stuffing ever! JUMP TO RECIPE
When the pilgrims arrived on the shores of Plymouth, Massachusetts back 1621, they never could have imagined that their ceremonial harvest feast would eventually turn into one of the most treasured national holidays. (Read more about the history of Thanksgiving here.) What makes Thanksgiving so special is its lack of religious connotations and commercialism. It is, quite simply, the best day of the year to gather with family and friends, share a traditional meal, and be grateful not only for the food we eat, but for our relationships as well. I take this sentiment to heart each year when I prepare my Thanksgiving feast, always making sure that I include dishes that my family loves, one of which is this Best Ever Gluten-Free Stuffing.
I developed this recipe for Best Ever Gluten-Free Stuffing several years ago after my oldest daughter went “gluten-free” and it’s become a family favorite. There are a ton of ingredients in it but don’t let that intimidate you. All of these items are readily available in mainstream grocery stores and the flavor synergy they create is killer so don’t omit anything! You may, however, substitute black rice for the wild rice or use any color/variety of quinoa.
I’ll be honest – making Best Ever Gluten-Free stuffing is a bit labor intensive, but it makes a boatload of the most delicious stuffing you’ll ever taste so it’s well worth the effort. Here are a couple of optional make ahead/time saving tips: 1. prepare the wild rice and quinoa up to 2 days before making the stuffing. 2. freeze the unbaked stuffing for up to a week. (Thaw to room temperature before baking as directed OR add 20-30 minutes to the cooking time if cooked from frozen.)
For other Thanksgiving recipes check out: Make Ahead Roasted Garlic Mashed Potatoes, 1 Easy Cranberry Sauce, Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto, Maple Mashed Sweet Potatoes with Bourbon and Pecans, Roasted Cauliflower with Feta, Tomatoes, Walnuts, and Capers, Cranberry Spice Scalloped Potatoes, and Herbed Sweet Potato Biscuits. HAPPY THANKSGIVING!
If you make Best Ever Gluten-Free Stuffing don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 2 cups cooked wild rice (see notes #1)
- 2 cups cooked quinoa (see notes #2)
- 6 cups of cubed (1/2 inch), white, gluten-free bread (see notes #3)
- 2 tablespoons olive oil
- ½ pound sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 1 cup celery, chopped
- 6 ounces baby portobello mushrooms, quartered
- 1 large or 2 small garlic cloves, minced
- 2 cups (5 ounces) shaved (or grated) Asiago cheese
- 1 cup dried cranberries
- ½ cup pecans, roughly chopped
- ¼ cup flat-leaf parsley, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 tablespoons butter, melted
- 2 cups chicken stock
- 2 eggs, whisked together
- Lay the bread cubes on a half sheet pan and let sit overnight, uncovered.
- Preheat the oven to 375 degrees and spray a large casserole dish with olive oil cooking spray.
- Heat the olive oil over medium high heat in a large skillet. Add the sausage, onion, celery, mushrooms, and garlic. Sauté until the sausage is cooked through and broken apart and the vegetables have softened, about 10 minutes.
- Into a very large mixing bowl add the wild rice, quinoa, and bread cubes. Add the sautéed sausage/vegetable mixture along with the remaining ingredients and mix well.
- Transfer mixture to the prepared casserole dish and cover with foil. Bake for 30 minutes on the bottom rack of the oven. Remove the foil and bake for another 25-30 minutes until golden brown.
2. Check package directions but usually about ⅔ cup of uncooked quinoa will yield about 2 cups cooked.
3. 6-7 slices of bread should yield about 6 cups. I like the Udi’s brand of gluten-free white bread.
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