This stuffing is a great delicious, savory addition to your holiday table (or anytime of year). Perfect for all those that are gluten free.
inspired by Nourishing Meals, Alissa Segersten
1 cup wild rice
1 cup long grain brown rice
4 cups organic vegetable or chicken stock
1/4 cup extra virgin olive oil
2 large chopped red onions
3 cups chopped mushrooms (I prefer a mix of darker mushrooms)
2 cups chopped celery
1 cup pecans or walnuts
3/4 cup unsweetened cranberries
1 large or 2 small apples, diced
1 handful chopped parsley
1 tablespoon each of dried sage and thyme (or your favorite traditional stuffing spices)
1 teaspoon black pepper
Herbamare or sea salt to taste
Add the wild rice, brown rice and stock together in a medium size post with a tight fitting lid. Bring to a boil and then reduce heat and simmer for 45 minutes. Let stand for 15 minutes with the lid off.
In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 5 minutes until softened. Add herbs, mushrooms and celery, sauté 5 minutes more. Turn off heat and add the pecans or walnuts, cranberries, apple and parsley. Stir in cooked rice. Add salt to taste.
Fill the cavity of the turkey with the stuffing and place the remaining into a covered casserole dish. Bake stuffing in a 350 degree oven for 35 to 40 minutes.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.