Gluten Free Wild Rice Stuffing

Enjoy wild rice, turkey bacon, almonds and dried cranberries in a flavorful twist on classic stuffing.

Total Time

1 hour, 15 minutes

Serving Size

Makes 8 Servings

1 1/2

cups wild rice blend

2 1/2

cups chicken broth

bay leaf

1 1/4

teaspoons salt, divided

tablespoons butter

shallot, chopped

ounces mushrooms, sliced

stalks celery, chopped

cloves garlic, minced

tablespoon chopped fresh sage

1/2

teaspoon dried thyme leaves

1/2

teaspoon pepper

slices JENNIE-O® Turkey Bacon, cooked and chopped

1/4

chopped almonds

1/4

cup dried cranberries

In medium saucepan over medium-high heat, combine rice, broth, bay leaf and 1 teaspoon salt. Bring to boil. Turn heat to low. Cover and cook 40 to 45 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Remove bay leaf. Cover and reserve.

In large skillet over medium-high heat, melt butter. Add shallots, mushrooms and celery. Sauté 5 to 8 minutes or until vegetables are tender and beginning to brown. Add garlic, sage and thyme. Cook 1 to 2 minutes. Season with remaining salt and pepper. Remove from heat. Add cooked rice blend, bacon, almonds and cranberries. Stir well to combine.

Calories

230

Protein

7.6g

Carbohydrates

33.4g

Fiber

3.7g

Sugars

3.9g

Fat

7.3g