Stuffing is the favorite part of our turkey feast every year – it’s the one dish everyone wants more of. The delicious golden bits are most often picked at from the roasting pan before and after we sit down at the table, and it’s the one item that seems to be missing from the fridgeload of leftovers the next day. I’m 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 you’re looking for a gluten-free option.

We’ve got some great stuffing recipes here at the Family Kitchen – try Brooke’s No-Bake Stuffing with Herb-Roasted Pecans and Cornbread & Sausage Stuffing, try a classic Pecan-Thyme Cornbread Stuffing, or if you’re short on oven space on the big day, try making your stuffing in the slow cooker!

For a gluten-free option, try this brown and wild rice stuffing with apples (or swap pears), nuts and dried fruit – made with vegetable stock, it’s 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 sauté 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 9”x13” pan will work too), drizzle with the broth, cover and bake at 450°F for about half an hour. Uncover and bake for another 10-15 minutes, until browned. Serves 6-8.

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