Wild Rice and Mushroom Gluten-Free Stuffing
Don’t tell anyone this is gluten-free, they will never know!
Your bread should be about two weeks old. If it is fresh toast it in the oven at 350 degrees for about 15 min., after you have cubed it. You can use canned chicken broth but it is cheaper, healthier, and tastier to make your own from 1 quart water, one organic drumstick, half an onion and the leaves of a celery bunch plus half a stick celery. Boil then simmer on low for 2-4 hours. You could also use bones left from another dish.
Boil ¾ c of water and add
¼ c wild rice
Turn down heat and cook only half covered.
Heat olive oil in a pan and Chop:
1 large onion
Cook till softened.
Meanwhile cube and maybe toast:
4 cups of FoodSmarty Light Bread (half a loaf)
4 cups of FoodSmarty Whole Grain Bread (half a loaf)
Now Dice, add to onion and cook 3 min:
3 ribs celery
Empty into your waiting bowl
In the same pan sauté:
Add these to bowl.
While these cook chop and add to bowl:
1 T fresh sage
½ t fresh thyme
1 pear diced
Add breadcubes and wild rice to bowl.
Pour over ingredients and stir:
1 beaten Vital Farm egg
1 ½ c chicken broth
Season with a bit of pepper and (¼ t) salt
Put in pan, cover with foil and bake at 375 for 30 min, uncover and cook 20 more min.