Gluten Free Wild Rice Stuffing Recipe with Sausage
Traditional stuffing has a special taste that we all know & love– but you can replicate that flavor with just a few ingredients (celery, onion, herbs & spices) while changing up other components for a more nutritious side dish. This recipe uses wild rice and quinoa as alternatives to white bread traditionally used in stuffing. These swaps make this recipe more nutritious with more fiber and nutrients while giving a great texture that doesn’t get soggy!
Ingredients
- ¼ cup Butter
- 4 cups Butternut Squash cubed into small pieces
- 2 stalks Celery about 1 cup chopped
- 1 cup Yellow Onion chopped
- 3 cups Wild Rice cooked; can also use brown rice
- 3 cups Quinoa cooked
- 12 oz Chicken Sausage precooked
- 2 tsp Poultry Seasoning
- 1 tbsp Dried Parsley or other herb like basil
- 1 tsp Ground Sage
- ½ tsp Black Pepper
- 1 cup Chicken Broth or bone broth
- 1/4 cup Pecans chopped or other nut/seed
- salt to taste; can mix in at the end to flavor as you prefer
Instructions
- Preheat oven to 350°F. Melt butter in a large skillet on medium heat. Add squash, celery, and onion; cook and stir for 10-15 minutes or until squash is fork-tender.
- Mix rice and quinoa in a large bowl. Stir in vegetable mixture, sausage, and seasonings. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9 inch baking dish. Sprinkle with pecans. Cover with foil.
- Bake 30 minutes or until heated through.
Notes & Tips
- Add in dried cranberries or diced apples for a sweet flair.
- If you don’t have poultry seasoning, use a combination of these herbs and spices that traditionally are used in poultry seasoning: dried sage and thyme (main flavors), as well as rosemary, nutmeg, and black pepper.
- Sausage is optional. I used pre-cooked chicken sausage links, but cooked ground sausage tastes delicious and mixes well with the rest of the stuffing.
- Easy to make ahead - stores well in the fridge for up to 4 days or in the freezer up to 2-3 months.
Notes
Nutrition Facts per serving
- 277 Calories
- 10 grams Protein
- 13 grams Fat
- 4 grams Fiber