Gluten Free Kielbasa and Wild Rice Stuffing
 
Prep time
Cook time
Total time
 
Gluten Free Kielbasa and Wild Rice Stuffing
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 (14 oz.) Jennie-O Fully Cooked Hardwood Smoked Turkey Kielbasa - gluten free
  • ½ cup wild black rice
  • ½ cup sprouted brown rice
  • ¼ cup Pacific Chicken Broth - gluten free
  • 6 tablespoons butter
  • 1 cup celery, diced
  • 2 medium onions, diced
  • 1 pound white mushrooms, diced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1 cup Ocean Spray Craisins Dried Cranberries Original - gluten free
  • salt and pepper
  • 3 tablespoons pine nuts, toasted
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix the wild rice and brown rice in a medium pot, cook accordingly until al dente.
  3. Melt butter on a large pan over medium heat. Add the onions and mushrooms, saute for few minutes then add the kielbasa, celery, cranberries, thyme, and sage. Cook for about 3 minutes then season with salt and pepper. Add the rice and stir. Adjust the taste with salt and pepper.
  4. Transfer the mixture to a 9 x 13 inch baking pan. Drizzle ¼ cup chicken broth and cover with foil and bake for 45 minutes. Top with toasted pine nuts before serving. Yum!
Notes
You can also use:
Johnsonville Polish Kielbasa - gluten free
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-kielbasa-and-wild-rice-stuffing/