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Gluten Free Kielbasa and Wild Rice Stuffing
Prep time
Cook time
Total time
Gluten Free Kielbasa and Wild Rice Stuffing
Author: Jan Withington
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
- Preheat oven to 375 degrees F.
- Mix the wild rice and brown rice in a medium pot, cook accordingly until al dente.
- 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.
- 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
Johnsonville Polish Kielbasa - gluten free
