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This wild rice stuffing is a perfect alternative to traditional Thanksgiving stuffings. If you’re cooking for gluten-free and vegan diets, try this ultimate savory rice stuffing this fall!
Unpopular opinion #1: I hate traditional bread stuffing. I never put stuffing on my plate during Thanksgiving. If you think about it, stuffing is literally made with stale bread and I can always taste its staleness even after it's been doctored up with other ingredients. Sorry Mom, I know you love your stuffing!
Unpopular opinion #2: I think it’s silly we put meat in stuffing when we are literally stuffing it into more meat. WHY do traditional stuffings contain sausage?
Ok rant over. If you happen to agree with me on either one or both of those opinions then welcome to your new favorite stuffing recipe! This gluten free wild rice stuffing is also vegetarian and vegan friendly. No meat added because it is simply not needed! We’re using hearty butternut squash, a wild rice blend, and delectable sweet golden raisins to make a well-rounded and flavorful side dish for your Thanksgiving dinner table.
What Ingredients are Needed for Gluten Free Wild Rice Stuffing?
Wild Rice: Can substitute for a long grain white or brown basmati rice.
Butternut Squash: One medium sized squash peeled and chopped into bite-sized chunks. For a time saving tip, buy pre cut squash - you will need the equivalent of 20 oz. Don’t have butternut squash? Opt for acorn squash instead.
Olive Oil: Can substitute for avocado or coconut oil.
Vegetable Broth: To make this dish more flavorful, we’re cooking the rice in vegetable broth instead of water. If you don’t need this dish to be vegan/vegetarian, feel free to use chicken broth instead.
Celery, Onion, Garlic: Sauteed and cooked together with the rice for tons of added flavor.
Herbs: Dried parsley and thyme. Additionally you can add fresh herbs as a topping like parsley, thyme, rosemary or sage.
Golden Raisins: Or substitute for dried cranberries or dried cherries for a dose of sweetness to balance out the heavy savory flavors of this dish.
Salt and Pepper
Kitchen Tools Needed for this Recipe
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How to Make Gluten Free Wild Rice Stuffing
Prep: Preheat the oven to 400° F.
Cook the Butternut Squash: Place chopped butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or until squash is tender.
Make the Rice Mixture: While the squash is roasting, heat 2 tbsp of olive oil in a large pot or dutch oven over medium heat.
Add the celery, onion, and garlic to the pan. Saute for 8-10 minutes.
Stir in the wild rice, broth, thyme, and parsley. Turn the temperature up to high and bring the mixture to a boil.
Cover and reduce heat to a low simmer. Cook for 30 minutes, remove the lid and cook for another 10 minutes or until liquid is fully absorbed.
Assemble the Stuffing: Remove from the heat and stir in the cooked squash and craisins. Top with optional fresh herbs and enjoy served warm.