Mushroom and Wild Rice Stuffing

When you think of Thanksgiving dishes, the first thought for many people is turkey and stuffing. And most think of stuffing that is made out of bread or corn bread. This delicious stuffing does not contain a single piece of bread. This Mushroom and Wild Rice Stuffing is a beautiful departure from that expected stuffing. It has all the flavors of the season, plus the unexpected hints of sweetness from the pears and cranberries. It is one of my all time favorite Thanksgiving side dishes.

This stuffing will appeal to those guests who are not thrilled by the aspect of stuffing made from bread. It is also naturally gluten free and can be made dairy free with a butter substitution. And it’s taste is amazing. Because my family loves this stuffing so much, I have halved this recipe and made it during the year as part of my weekly meal planning. It would not be surprising to see one of my family members heating up a big bowl of this mushroom & wild rice stuffing as their main meal.

To help with clean up and manage all the holiday cooking on Thanksgiving, you can make this stuffing up the night before. Refrigerate it, wrapped tightly in plastic wrap until one hour to bring it up to room temperature before you need to bake it.

For more delicious organic recipe ideas for the holidays, please visit our recipe page.

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Mushroom & Wild Rice Stuffing

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Prep Time

55 minutes

Cook Time

35-40 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 cups Organic wild rice blend Wild rice, basmati, red and brown rice mix OR 2 cups brown rice and 2 cups basmati rice, combined
• 3 cups water
• 5 cups Organic chicken stock divided
• 5 Tbsp Organic butter for a dairy free stuffing, use an organic butter substitute
• 3 Organic onion yellow, diced - about 3 cups
• 2 Organic leeks white parts only, rinsed and chopped - about 3 1/2 cups
• 2 cloves Organic garlic minced
• 5 sprigs Organic thyme fresh
• 4 leaves Organic sage
• 2 Organic pears cored and coarsely chopped, about 2 cups (optional)
• 1 cup Organic cranberries dried
• 1/4 cup Organic parsley fresh
• 1 1/2 lbs Organic mushrooms portabella, shiitake or crimini - about 3 cups

Prep Time 55 minutes Cook Time 35-40 minutes Servings servings MetricUS Imperial Ingredients 4 cups Organic wild rice blend Wild rice, basmati, red and brown rice mix OR 2 cups brown rice and 2 cups basmati rice, combined 3 cups water 5 cups Organic chicken stock divided 5 Tbsp Organic butter for a dairy free stuffing, use an organic butter substitute 3 Organic onion yellow, diced - about 3 cups 2 Organic leeks white parts only, rinsed and chopped - about 3 1/2 cups 2 cloves Organic garlic minced 5 sprigs Organic thyme fresh 4 leaves Organic sage 2 Organic pears cored and coarsely chopped, about 2 cups (optional) 1 cup Organic cranberries dried 1/4 cup Organic parsley fresh 1 1/2 lbs Organic mushrooms portabella, shiitake or crimini - about 3 cups

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Instructions

1. In a large stock pot, add rice mix, water and first 3 cups of stock and a sprinkle of salt. Bring to a boil. stir well one time and lower to a simmer.
2. Cover and cook for the wild rice blend for 25-30 minutes. If using the brown and basmati rice mix, cook for 15-20 minutes. The rice should be fork tender when done. Set aside.
3. If using dried mushrooms, place in a small bowl and fill with water. Allow the mushrooms to re-hydrate, this makes them easier to dice. Set aside for 20 minutes. Drain mushrooms and pat dry with a paper towel before dicing.
4. Dice the onions - they should yield about 4 cups.
5. In a large dutch oven, melt the butter.
6. Add diced onions to the melted butter and cook for about 10 minutes over medium heat, or until translucent.
7. While the onions are cooking using the white part of the leeks only, cut them in half and rinse thoroughly. This is a good way to remove all the grit from the leeks. Chop leeks into small pieces and add to the onions.
8. Over medium heat, cook leeks and onions for another 15 minutes, stirring occasionally.
9. Dice the mushrooms and herbs while the onions and leeks are cooking.
10. Add the diced mushrooms and herbs to the onion mixture. Stirring occasionally, cook for 10 minutes.
11. Add cooked rice (should be about 10 cups cooked,) remaining 2 cups of stock, and if using chopped pears and/or cranberries to the mushroom and onion mixture. Stir well.
12. If making in advance, cover tightly with plastic wrap and refrigerate.
13. On the day of serving: -Spray casserole dish with cooking spray. -Transfer stuffing into the prepared casserole dish. -Spray the underside of a piece of aluminum foil with cooking spray to prevent the rice from sticking to it, and cover the stuffing. -Bake at 350° for 35-40 minutes. -If desired, garnish with fresh parsley.

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Jessica MacDonald