For Christmas, I was looking for some gluten free stuffing options. When I came across a recipe for quinoa and wild rice, I knew I had found the recipe.
But, I had to make some changes to it to make it more like a traditional stuffing =)
What follows is my version, with some help from my mother- in- love.
Bring to a boil:
3 cups veggie broth
1 cup wild rice blend
Let cook about 30- 35 minutes then add in:
1 cup quinoa
While the above is cooking, brown:
1lb pork sausage
1 red onion, chopped
3 stalks celery, chopped
1 shallot, chopped
Mix the meat and rice together and stir in:
8 oz cream cheese
1 cup dried cranberries
1 apple, chopped
Place in a casserole pan and bake at 350* for 35 minutes.