Double Rice Stuffing

A rice-based stuffing that swaps bread cubes for two packages of long grain and wild rice blend, doubled up for plenty of volume to fill a big bird. The result is more pilaf than dressing: fluffy, distinct grains rather than the soft, custardy texture of traditional bread stuffing.

The olives are the surprise that makes this work. Pimento-stuffed green olives bring a salty, briny pop that cuts through the richness of turkey fat and butter, the same role cranberries play on the side plate. Don’t substitute black olives; the brine is what’s doing the heavy work here, and black olives are too mellow.

Cooking the rice mix first (per the package directions) and then folding in the sautéed celery, onion, and olives keeps the textures distinct. Stir gently so the rice stays fluffy instead of mashing into the vegetables.

This is a bread-free, gluten-free stuffing if the rice blend is naturally gluten-free, which most plain rice mixes are. Always check the seasoning packet.

Pro Tips

• If stuffing the turkey, let the rice mixture cool before filling the cavity to avoid food-safety issues.
• For a crisp top, bake leftover stuffing in a buttered baking dish at 350°F (175°C) for 25 minutes, uncovered.
• Save the olive brine, a tablespoon stirred into the finished stuffing brightens everything.
• Both packages of rice mix include a seasoning packet, use both for maximum flavor.

Variations

• Add a half cup of toasted pine nuts or slivered almonds for crunch.
• Stir in a quarter cup of chopped fresh parsley or dill at the end for color and freshness.
• Use a wild rice and dried cranberry blend for a more autumnal, holiday flavor.