I havea doozy of a confession here, folks.
I’m not a fan of bread stuffing.
BOOM! Can you even believe it?
Or maybe you can relate?
One of my brothers could make the focal point of his entire Thanksgiving feast revolve around the bread stuffing, complete with a mashed potato fortress and a gravy moat. But not this sista, no sir. There’s just something about the moosh that does me wrong. And I’m not partial to stuffing that has been stuffed inside the bird cavity, either. Girl’s got stuffing criteria.
But wild rice stuffing (or dressing if you will)? I can dig.
Especially when it’s bedazzled with goodies
Speaking of goodies…
This rice includes several. We’ve got butternut squash, pecans, dried cranberries, and pears – warmly spiced with cinnamon, and herbed-out with parsley. All these warm fall flavors make for an inviting dish, and guess what? This recipe makes a ton – perfect for you and your 10 Thanksgiving guests to enjoy.
Make this heaping cauldron of non-bread non-stuffing stuffing for your holiday feasts.
Change ups: You can sub in an apple for the pear, use walnuts instead of pecans, and golden raisins instead of dried cranberries. For the liquid, I used water, but you can use veggie broth or chicken broth. Using chicken broth will yield a more authentic stuffing flavor. And that’s it. A little saute on the veggies, a little steaming of the rice, a little baking in the oven for optimal crisp…you’ve got yourself a gluten-free, vegetarian (or not) stuffing recipe to feed an army of friends and family.
Stuff thy face!