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tarnalberry

Rice Based Stuffing Secret

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So, I've posted all the tasty stuff we had for Thanksgiving this year, which turned out *really* well according to the family and the friend who joined us. I was particularly happy with the stuffing this year, because I had struggled to replace the creamy texture that I loved from bread based stuffing. But I found the secret - risotto! I usually use a brown and wild rice blend from Lundberg farm that includes short grain brown rice (to make it a bit creamier), but this time I added 1/4 cup risotto to the 1 cup brown and wild rice blend, and cooked it just like risotto, with the MIL doing a FAB job stirring frequently to make a beautifully creamy saucey texture to the stuffing. Adding chanterelle mushrooms helped as well, but that's because I like stuffing that hints of mushrooms. :-)

Anyway, I thought I'd pass along the "rice stuffing with a texture close to bread stuffing" secret - risotto! :-)

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So, I've posted all the tasty stuff we had for Thanksgiving this year, which turned out *really* well according to the family and the friend who joined us. I was particularly happy with the stuffing this year, because I had struggled to replace the creamy texture that I loved from bread based stuffing. But I found the secret - risotto! I usually use a brown and wild rice blend from Lundberg farm that includes short grain brown rice (to make it a bit creamier), but this time I added 1/4 cup risotto to the 1 cup brown and wild rice blend, and cooked it just like risotto, with the MIL doing a FAB job stirring frequently to make a beautifully creamy saucey texture to the stuffing. Adding chanterelle mushrooms helped as well, but that's because I like stuffing that hints of mushrooms. :-)

Anyway, I thought I'd pass along the "rice stuffing with a texture close to bread stuffing" secret - risotto! :-)

I"ll have to remember that. I opted out from the stuffing so dh only had to make one style for the 13 other people at dinner. But I wanted to save room for pie anyhow. Real pie with gluten-free crusts!! I finally broke down and learned how to do that. But will have to try your version of stuffing sometime.

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Tiffany -

This was my first Thanksgiving since going gluten-free and I didn't get to have any stuffing (we ate in a restaurant - big mistake). Anyhow, can you give me a recipe for rice stuffing? My wife promised she'd give it a try next time we have turkey. I've never had risotto in a stuffing, but I love it as a dessert, cooked with chocolate and served warm.

Thanks.

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Tiffany -

This was my first Thanksgiving since going gluten-free and I didn't get to have any stuffing (we ate in a restaurant - big mistake). Anyhow, can you give me a recipe for rice stuffing? My wife promised she'd give it a try next time we have turkey. I've never had risotto in a stuffing, but I love it as a dessert, cooked with chocolate and served warm.

Thanks.

What I made this year was the following:

1 cup chopped chanterelle mushrooms

1 cup finely chopped carrots

1 cup finely chopped onion

1 cup finely chopped celery

1 cup Lundberg Farms brown and wild rice blend

1/4 cup arborio rice (risotto) (you can use more if you want)

6 to 8 cups chicken broth (I use Imagine brand)

1/2 tsp oregano

1/2 tsp basil

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp majoram

1/2 tsp ground sage

1/8 tsp cumin

salt to taste

olive oil for sauteeing

Sautee the mushrooms in a bit of olive oil (you can make it low fat and just use a teaspoon or so for this step, or use two to three tablespoons), then add the carrots, onion, and celery and sautee further until the onions are translucent. Add the rice, and sautee for another two or three minutes, then add 2 cups of broth. Simmer, uncovered, for 45 minutes, stirring very often (every two or three minutes - so you're cooking it just like a full pot of risotto), adding broth, a half cup or so at a time, as needed, until it's done and the desired consistency is reached. 10 minutes or so before finishing, add the spices (adjust to taste, of course).

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well, i have 6 family christmases this year--so i should have an opportunity to try this recipe! sounds good... You're such a good cook Tiffany!

Edited by jenvan

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This year as I am chief gravy maker and turkey stuffer. I have opted to make the stuffing with gluten-free cranberry bread and chestnuts. As we all love chestnuts, I figure that will be a great mix.

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