Submitted by davidadmin on Tue, 11/29/2011 - 09:33

GF Stuffing with Wild Rice, Apples and Cranberries

If you're like me, chances are you have a dozen bags in the back of your freezer with just the leftover ends of GF bread you couldn't bear to throw away. Well, here's the moment you've been waiting for -this trove will now transform into bread cubes for your stuffing! What's great is you can really use anything -- bread ends, broken pizza crusts, old baguette you forgot about, that forgotten last piece of cornbread, pretty much any non-sweet bread item. If you don't have a stash, or simply don't have enough, plan ahead for Thanksgiving by making a batch of the Awesome Sandwich Loaf Bread, using Cooqi Pizza + Pita Mix. Cool (or thaw) bread completely, slice and cube it, and spread bread cubes on a cookie sheet. Allow bread cubes to dry by leaving uncovered at room temperature for 24 hours, or bake at low heat (250) for a couple hours, until cubes feel dried (think croutons).

Ingredients: 
4 cups water
1 cup wild rice
1 1/2 teaspoons salt
4 c. gluten-free dry bread cubes*
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter OR reserved fat from turkey
2 cups diced onion
2 cups diced celery
2 cups diced apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely minced fresh sage (or 1 ½ teaspoons dried)
2 teaspoons finely minced fresh marjoram (or ½ teaspoon dried)
1 teaspoon finely minced fresh thyme (or ¼ teaspoon dried)
½ teaspoon black pepper
1 cup dried cranberries 
1 cup turkey stock or chicken broth 
Instructions: 
Bring water to a boil in a 2-quart heavy saucepan, add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1¼ hours (not all liquid will be absorbed). Drain well in a colander and cool completely. Preheat oven to 450°F, and butter a shallow 3-quart baking dish (13 by 9 inches). Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes.
 
Transfer to a large bowl and toss with rice, bread cubes and dried cranberries.  Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more. Note:  Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding. © 2011, Cooqi Gluten-Free, LLC
Recipes Category: 
Savory
Mix: 
Pizza + Pita Mix