When you ask someone to name the main dishes that are served at Thanksgiving, the first thought for many people is turkey and stuffing. And most people think of stuffing as a dish 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 and delicious deviation from traditional stuffing. It has all the flavors of the season, plus unexpected sweet hints from pears and cranberries. It has become one of my new 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 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. Wrap the casserole tightly in plastic wrap and refrigerate it. On Thanksgiving Day remove the casserole from the refrigerator one hour before you need to bake it to allow time for it come up to room temperature.
For more delicious dairy free recipe ideas for the holidays, please visit our recipe page.
| Prep Time | 55 minutes |
| Cook Time | 35-40 minutes |
| Servings |
servings
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- 4 cups 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 chicken stock divided, may substitute vegetable stock
- 5 Tbsp butter substitute
- 3 onion yellow, diced - about 3 cups
- 2 leeks white parts only, rinsed and chopped - about 3 1/2 cups
- 2 cloves garlic minced
- 5 sprigs thyme fresh
- 4 leaves sage
- 2 pears cored and coarsely chopped, about 2 cups (optional)
- 1 cup cranberries dried
- 1/4 cup parsley fresh
- 1 1/2 lbs mushrooms portabella, shiitake or crimini - about 3 cups
Ingredients
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- 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.
- 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.
- 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.
- Dice the onions - they should yield about 4 cups.
- In a large dutch oven, melt the butter.
- Add diced onions to the melted butter and cook for about 10 minutes over medium heat, or until translucent.
- 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.
- Over medium heat, cook leeks and onions for another 15 minutes, stirring occasionally.
- Dice the mushrooms and herbs while the onions and leeks are cooking.
- Add the diced mushrooms and herbs to the onion mixture. Stirring occasionally, cook for 10 minutes.
- 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.
- If making in advance, cover tightly with plastic wrap and refrigerate.
- 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.
This Mushroom and Wild Rice Stuffing recipe is dairy free, gluten free, vegetarian and vegan.
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