Gluten-Free Wild Rice Stuffing

Looking for a stuffing that everyone can enjoy? Meet Gluten-Free Wild Rice Stuffing—perfect as a side dish or for stuffing your favourite protein.

This recipe combines nutty wild rice cooked in Lemon & Herb Body Glue with crispy bacon, golden mushrooms, and bursts of sweet cranberries. It’s gluten-free, full of festive flavour, and packs a gut-friendly twist thanks to the world’s most nutrient-dense bone broth.

Beautiful, nourishing, and seriously delicious—this is the stuffing your holiday table deserves.

Ingredients 

• 1 ½ cups Wild Rice

• 2 cups water

• 4 tbsp Lemon & Herb Body Glue

• 1 bay leaf

• Salt and pepper

• 4 rashers free-range bacon, chopped

• 2 tbsp Extra Virgin Olive Oil 

• 1 large shallot or small onion, chopped

• 200g mushrooms, sliced

• 2 stalks celery, finely chopped

• ½ tsp fresh thyme

• 3 cloves garlic, minced

• 1 tbsp chopped fresh sage

• ¼ cup almonds, chopped

• ¼ cup dried cranberries (unsweetened)

What to do:

1. Add wild rice, Lemon and herb Bone Broth Body Glue, bay leaf, and a pinch of salt to a medium-sized saucepan and bring to a boil. Place a lid on top, turn the heat down to low, and simmer for 40-45 minutes or until rice is al dente. Let the pan sit off the heat with the lid on for 5 minutes, then remove the bay leaf, fluff the rice with a fork, and set aside.

2. Meanwhile, brown bacon in a large,12" skillet over medium heat then transfer to a bowl, reserving bacon fat in skillet. Turn the heat up to medium-high and add shallots, mushrooms, and celery. Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. Sauté until mushrooms are golden brown and vegetables are tender, 8-10 minutes. Add garlic and fresh sage then sauté until garlic is very fragrant and golden brown, around 1 minute.

3. Remove the skillet from heat, add cooked wild rice, bacon, chopped almonds, and dried cranberries, and stir well to combine. If needed, add a splash of chicken broth to loosen the stuffing up a bit. Taste, add salt and pepper if necessary, and then serve.