Gluten Free Rice Chicken Stuffing Recipes

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GLUTEN FREE RICE CHICKEN STUFFING



Gluten Free Rice Chicken Stuffing image

This is a flavor take-off of a famous brand of stuffing that my gluten-free husband was drooling over. The flavors are there if the texture isn't too hard to get your mind over, or if you're missing that particular stuffing too.

Provided by TRAPPERS

Categories     Rice Stuffing and Dressing

Time 25m

Yield 8

Number Of Ingredients 10

2 cups water
4 teaspoons gluten-free chicken bouillon granules
1 tablespoon dried minced onion
1 tablespoon butter
2 teaspoons dried celery flakes
1 teaspoon dried parsley
¼ teaspoon salt
⅛ teaspoon dried sage
⅛ teaspoon dried thyme
2 cups instant white rice

Steps:

  • Combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. Heat in microwave oven on high until boiling, 2 to 3 minutes. Remove from microwave, stir rice into the liquid, and cover. Let rice stand until liquid is absorbed, 5 to 8 minutes. Stir well and serve.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 20.5 g, Cholesterol 3.9 mg, Fat 1.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 280.5 mg, Sugar 0.4 g

GLUTEN-FREE WILD RICE STUFFING RECIPE BY TASTY



Gluten-Free Wild Rice Stuffing Recipe by Tasty image

Who said stuffing had to be made with bread? In this recipe, we've swapped out bread with a wild rice blend and mixed it with all of our favorite fixings. There's a perfect balance of sweet and savory in every bite.

Provided by Betsy Carter

Categories     Dinner

Time 2h5m

Yield 10 servings

Number Of Ingredients 17

6 tablespoons unsalted butter, divided
1 lb Italian sausage, casings removed and broken up
1 medium white onion, diced
1 large carrot, diced
2 celery stalks, diced
1 ½ teaspoons kosher salt, divided
3 cloves garlic, mixed
1 tablespoon fresh thyme, leaves picked
5 leaves fresh sage, minced
½ teaspoon freshly ground black pepper
1 ¼ cups dried unsweetened cranberry
1 cup pecan pieces, toasted
½ cup parmesan cheese
4 cups wild rice medley, cooked
1 ¼ cups chicken stock
2 large eggs
1 large egg yolk

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
  • In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
  • Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5-8 minutes, until the onion is translucent and the carrots begin to soften.
  • Add the garlic, thyme leaves, sage, and black pepper and cook for 2-3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
  • Transfer the stuffing mixture to the prepared baking dish.
  • In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
  • Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
  • Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15-20 minutes before serving.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 6 grams, Protein 19 grams, Sugar 12 grams

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