Wild Rice and Mushroom Stuffing (Dairy Free & Gluten Free)

My son Oren asks for this every Thanksgiving. Make your gluten-free corn bread a few days before. Cut into small squares (croutons) and allow to harden. You can speed up the process by placing in a 200 degree oven for 1 hour.

This will easily serve 14-16.

2 cups extra virgin olive oil
4 medium onions (about 1 1/2 pounds) thinly sliced
1 pounds assorted wild mushrooms (such as shiitake), sliced
4 stalks thinly sliced celery
4 cups gluten free corn bread cut up into small squares and hardened
4 tablespoons chopped fresh thyme (1 teaspoons with rice + 3 with stuffing)
6 teaspoons chopped fresh sage (3 teaspoons with rice + 3 with stuffing)
5 cups chicken broth
2 1/2 cups wild rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley

In a large pan over medium heat, heat ¼ cup extra virgin olive oil. Add onions and celery and sauté until very tender, about 20 minutes. Transfer onions to large bowl. In the same pot over medium-high heat, add 1/2 cup oil and add mushrooms and 1 tablespoon thyme; sauté until mushrooms are cooked through.

Add to bowl with onions. Season with salt and pepper.

Bring broth, 1 tablespoon thyme, and 3 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer about 45 minutes until all rice is tender and almost all liquid is absorbed.  Remove from heat. Add onions and mushrooms, remaining tablespoon thyme, and sage.  Add in the corn bread croutons and toss well. You may need to drizzle olive oil and or a bit more broth if it appears dry. Season with salt and pepper. Stir in 3/4 cup parsley.

This can be stuffed into a turkey or placed in an oven-safe bowl and baked for 30-40 minutes prior to serving. Drizzle with olive oil and wrap in foil before placing in oven.

Can be made up to 3 days ahead ahead and baked in the oven prior to serving.

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