Wild Rice Stuffing
6 Tbsp canola oil or chicken broth
3/4 C chopped onion
3/4 C sliced celery
3 C cooked wild rice (I use the Lundberg)
1/4 C chopped fresh parsley
1/4 C chopped fresh sage (I used 1 tsp dried)
1 tsp. kosher salt
1/2 tsp pepper
1-2/ oz. dried porcini mushrooms (soaked 1 hr.)
1 C. shitake, morel, or chanterelle mushrooms
Saute the vegetables in the broth or oil then toss with remaining ingredients.
My changes. I'm not crazy about mushrooms so I skipped the porcini and added a scant cup of whatever it was the grocery store was selling!!! Also, since I was using this for Thanksgiving, I wasn't worried about calories or healthfulness. I took out the canola oil/broth bit, and instead sauteed three or four pieces of bacon. When it was crisp, I removed the bacon and chopped it. There were about 4 Tbsp of fat left in the pan and I used that to saute the vegetables. When I mixed all the ingredients I added most of the bacon in and then stuffed the turkey. (This recipe was shown with cornish game hens which are also very nice.) When I removed the stuffing I sprinkled the remaining bacon on top. My m-i-l was NOT going to eat gluten free stuffing, but she really liked this and asked for the recipe. No one missed the bread stuffing.
If you are vegetarian, this would make a nice supper with more mushrooms in it or even some lentils or garbanzos.