Gluten-free Brown & Wild Rice Stuffing with Apples, Cranberries & Pecans

Stuffing is the favorite part of our turkey feast every year it seems to always be the one dish everyone wants more of. Im a fan of the traditional bread-onion-celery-sage stuffing, but am always lured by the option to add sausage, pecans, apples, and different types of bread cornbread and raisin bread make a delicious stuffing base, as do various grains such as rice and quinoa, particularly if youre looking for a gluten-free option. I recently gave this brown and wild rice stuffing a go, and it was delicious cooked inside the bird or not.

This is perfect now that apples are in season (or swap pears); the addition of nuts and dried fruit makes it extra festive. Made with vegetable stock, its also an ideal dish for any vegetarians at the dinner table.

Brown & Wild Rice Stuffing with Apples, Cranberries and Pecans

6 cups water
1 cup wild rice
1 cup brown rice
1 tsp. salt
1/4 cup butter, melted, or olive or canola oil
1 large onion, diced
4-5 stalks celery, diced (include the leaves if there are any)
2 apples, diced
2 Tbsp. finely chopped fresh sage, or 1 1/2 tsp. dried
2 tsp. finely chopped fresh thyme, or 1/2 tsp. dried
1/2 tsp. freshly ground pepper
1 cup dried cranberries, chopped dried apricots or a combination
1/2 cup chopped pecans, toasted
1 cup chicken or vegetable broth

Bring water to a boil in a large saucepan; add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, about 45-50 minutes. Drain well in a colander.

Heat the butter or oil in a large skillet and saut the onion and celery, until softened, about 5 minutes. Add the apples and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper, and remaining salt and cook for a few more minutes. Transfer to a large bowl and toss with rice, dried cranberries and pecans.

Use the stuffing to stuff a turkey, or put it in a buttered baking dish that will accommodate it (a 9x13 pan will work too), drizzle with the broth, cover and bake at 450F for about half an hour. Uncover and bake for another 10-15 minutes, until browned. Serves 6-8.

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