Wild Rice Stuffing
This wild rice stuffing is packed with butternut squash, dried cherries and fresh herbs. It's a delicious gluten-free and vegan alternative to traditional stuffing and is the perfect addition to your holiday table.
- 4 cups butternut squash peeled and chopped into small chunks
- 2 Tablespoons + 1 teaspoon olive oil or avocado oil divided
- 2 cloves garlic minced
- 1 cup chopped celery
- 1 medium yellow onion finely chopped
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2 cups wild rice blend
- 4 cups vegetable or chicken broth
- 2 Tablespoons chopped fresh sage divided
- 2 teaspoon fresh thyme divided
- 1 bay leaf
- 1 cup dried sweet cherries
- sea salt and pepper to taste
Preheat oven to 400°F.
Place butternut squash chunks on a baking sheet with 1 teaspoon oil. Sprinkle with sea salt and toss to combine. Roast for about 30 minutes, or until butternut squash is tender. Tossing once around the 15 minute mark.
While squash is roasting, cook rice. Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan; toss and add 1 teaspoon sea salt and ½ teaspoon black pepper. Sauté for about 10 minutes. Stir in wild rice, broth, 1 Tablespoon sage, 1 teaspoon thyme and bay leaf. Bring mixture to a boil.
Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes.
Stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed.
Serving: 1/2 cup | Calories: 295kcal | Carbohydrates: 56g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 383mg | Potassium: 288mg | Fiber: 6g | Sugar: 13g