This recipe comes from The Recipe Renovator blog. It’s perfect for vegetarians who might be joining you for a holiday meal. This can be vegan if you use vegetable broth and check the bread ingredients. You can make this with fresh herbs but we actually like it better with dried herbs.
Make up a pan of our Gluten Free Cornbread Mix the day before to make this recipe more quickly. (You can also use your favorite loaf of gluten-free bread.)
Makes a LARGE 9″ x 13″ pan
- 1 C. celery
- 2 ½ C. onion
- 2 C. button or cremini mushrooms
- 1 ½ t. dried thyme, crushed
- 1 ½ t. dried rosemary, crushed
- 2 t. kosher or sea salt
- 1 ½ t. black pepper
- 6 C. whole wheat or gluten-free bread cubes (one loaf or one pan of cornbread)
- 3 C. cooked Bob’s Red Mill wild rice
- 2 large Rome Beauty apples
- 1 C. currants or raisins
- 1 C. pecans (optional)
- 1 can (about 2 C.) chicken, turkey, or vegetable broth
If using our cornbread, bake up a pan according to the package directions. Cook one cup of dry wild rice with two cups of water or broth for one hour. Let cool. These two steps can be done a day or two ahead.
Preheat the oven to 325°. Spray a large casserole dish.
Wash and chop all the vegetables and the apples to a 1/2″ dice.
Saute the vegetables in a large saute pan for about 15 minutes, until they’ve released all their liquid and are golden brown. Stir in the spices and cook for two minutes more. Combine all the remaining ingredients in a large bowl and moisten with the broth until everything is evenly moist.
Bake for 45 minutes until the top is golden brown.
Recipe courtesy of Stephanie, The Recipe Renovator, all rights reserved.