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  • Janet Perry RHN, CSNC

Mushroom and Wild Rice Stuffing Recipe


Mushroom and Wild Rice Stuffing Serves 6


This is my favourite gluten-free stuffing recipe, as anyone sensitive to gluten or who has Celiac's Disease, shouldn't be deprived of enjoying a holiday feast with your family and friends.


  • 2 Tbsp. Olive Oil

  • 1 Yellow Onion, finely chopped

  • 4 Celery Stalks, finely sliced

  • 2 Cups Mushrooms, sliced

  • 1 ½ Cups Wild Rice

  • 3 Cups Vegetable Broth

  • 2 Tsp. Dried Sage

  • 2 Tsp. Dried Rosemary

  • 2 Tsp. Dried Parsley

  • Sea Salt & Freshly Ground Black Pepper to taste

  1. Heat oil in a large saucepan over medium heat. Add onion, celery, and mushrooms; cook and stir until the vegetables are soft, about 5 minutes.

  2. Add broth, sage, rosemary, parsley, sea salt, black pepper, and rice; bring to a boil.

  3. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 15 - 20 minutes. Stir, taste, and adjust seasonings if desired.

  4. Cool completely before using to stuff the turkey, or, if you're having a vegan meal, transfer stuffing to a casserole dish, cover, and place in a preheated 350° oven for 30 minutes, remove cover and heat another 10 minutes.

  5. Enjoy warm.

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