Wild Rice, Quinoa, & Cranberry Stuffing

Prep time: 1 hr 20 mins
Cook time: 30 mins
Calories: 425

This recipe is a delicious compromise for family members who insist that stuffing be made with bread and those who prefer wild rice and quinoa for Thanksgiving. 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 fresh chopped thyme
1 tablespoon freshly chopped sage
1 teaspoon fresh marjoram, chopped
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 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, 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, 2 to 3 minutes. Add mixture to bowl with 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

7. Place in preheated oven and bake 20 minutes. Remove foil and bake 10 additional minutes until top is slightly browned.

Each serving contains 425 calories, 122g total fat, 0g saturated fat, 0g trans fat, 12mg cholesterol, 168mg sodium, 71g carbohydrate, 57g fiber, 4g sugars, 10g protein, 43 Est GL.

Recipe by Rob Landolphi, author of Gluten Free Every Day Cookbook, Quick-Fix Gluten Free (Andrews McMeel Publishing), and Gluten-Free Baking (Cooking Light).

Note: Our Wild Rice, Quinoa, & Cranberry Stuffing recipe comes from the special issue Gluten Free Holidays, available on newsstands for a limited time.

Yields 8 servings
1 serving contains 425 calories, 122g total fat, 0g saturated fat, 0g trans fat, 12mg cholesterol, 168mg sodium, 71g carbohydrates, 57g fiber, 4g sugars, 10g protein.