Dried Fruit-Rice Stuffing
Submitted by chicadee
Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minSwap out the bread cubes for brown rice and suddenly your holiday stuffing has a whole new personality. Nutty, chewy rice tossed with sautéed onions, celery, and parsley creates a savory base, while mixed dried fruit brings bursts of sweetness that play off the marjoram, thyme, and sage.
Beaten eggs and turkey stock bind everything together so it holds its shape whether you stuff it inside a bird or bake it in a casserole dish alongside.
This recipe feeds 12, making it a natural fit for Thanksgiving or any big gathering where you need a stuffing that stands out.
Chef Tips
- Cook the brown rice a day ahead and refrigerate it. Cold rice absorbs the stock and seasonings better and won’t turn mushy.
- Chop the dried fruit into bite-sized pieces if the mix includes large chunks. You want fruit in every forkful, not one giant prune.
- If baking outside the bird, spread in a buttered casserole dish and bake covered until heated through, then uncover for the last 10 minutes to get a golden crust on top.
Ingredients
Directions
Melt butter in large skillet.
Sauté onions, celery and parsley in butter.
Remove from heat and combine with rice in large bowl.
Stir in marjoram, thyme and sage and season to taste with salt and pepper.
Add eggs, stock and fruit.
Comments
