Thanksgiving stuffing was a point of contention in my house. This recipe was a delicious compromise. For nut-free stuffing, substitute an equal amount of golden flaxseed meal for the hazelnuts.
6 cups gluten-free chicken or vegetable broth, divided
1 cup uncooked wild rice
1 cup uncooked quinoa
6 cups (1–inch cubed) gluten-free bread
2 tablespoons butter or dairy-free butter alternative
2 tablespoons olive oil
1 cup diced sweet onions
1 clove garlic, minced
1 cup diced celery
1 cup diced apple
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh marjoram
¾ cup dried cherries
½ cup toasted hazelnuts, chopped, or ½ cup golden flax meal
¼ cup fresh chopped parsley
-Salt and pepper, to taste
1. In a large pot, bring 5 cups gluten free chicken broth to a boil. Stir in wild rice and quinoa. Decrease heat and simmer covered until all liquid is absorbed, about 1 hour. Pour onto a sheet pan and let cool. Then pour into large bowl.
2. Preheat oven to 350°F.
3. Place bread cubes on a sheet pan and toast in preheated oven until dry and crispy, about 15 to 20 minutes. Add bread cubes to bowl with rice-quinoa.
4. Melt butter and olive oil together in a large skillet over medium-high heat. Add onions, garlic and celery, cooking until tender, about 5 minutes. Add apples, thyme, sage and marjoram and cook until apples soften and herbs become fragrant, about 2 to 3 minutes. Add mixture to bowl with gluten free bread cubes.
5. Stir in dried cherries, hazelnuts or flax meal and parsley. Generously season with salt and pepper, stirring until combined.
6. Spread stuffing in a casserole dish and drizzle with 1 cup broth. Cover dish with foil. Place in preheated oven and bake 20 minutes. Remove foil and bake 10 additional minutes until top is slightly browned.