Gluten-Free Wild Rice, Chorizo and Bread Stuffing

Try substituting white rice for wild rice and using chorizo for for a more flavor packed dressing.

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  • prep time 1 hr 30 min
  • total time
  • ingredients 14
  • servings 8
 

Ingredients

3
cups water
1
cup uncooked wild rice
1
teaspoon salt
1
teaspoon extra virgin olive oil
1/2
container (13 oz) Pillsbury™ Gluten Free refrigerated pizza crust dough
2
tablespoons extra virgin olive oil
1/2
lb gluten-free chorizo sausage, diced
1/2
cup finely chopped yellow onion
3
cloves garlic, finely chopped
3
tablespoons finely chopped Italian parsley
2
teaspoons finely chopped fresh sage
1/2
cup Progresso™ chicken broth (from 32 oz carton)
1/2
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, heat water, rice and salt to boiling; stir. Reduce heat to low; cover and simmer 1 hour or until most of the liquid has evaporated and rice pops open. Drain; set aside to cool.
  • 2 Meanwhile, heat oven to 400°F. With hands, grease baking sheet with the 1 teaspoon olive oil. With oiled hands, press pizza dough into 6-inch circle onto baking sheet. Bake 13 to 15 minutes or until crust is dry and bottom is golden brown. Remove from baking sheet; cool on wire rack. Cut crust into bite-sized cubes.
  • 3 Reduce oven temperature to 350°F. Grease 2-quart casserole.
  • 4 In 12-inch skillet, heat the 2 tablespoons olive oil over medium-high heat. Cook and stir chorizo, onion and garlic 5 minutes or until onion is soft. Stir in parsley and sage; cook 1 minute longer.
  • 5 In large bowl, stir together wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper. Spoon into casserole; cover with aluminum foil. Bake 20 to 25 minutes or until heated through. Serve immediately.
  • 1 In 2-quart saucepan, heat water, rice and salt to boiling; stir. Reduce heat to low; cover and simmer 1 hour or until most of the liquid has evaporated and rice pops open. Drain; set aside to cool.
  • 2 Meanwhile, heat oven to 400°F. With hands, grease baking sheet with the 1 teaspoon olive oil. With oiled hands, press pizza dough into 6-inch circle onto baking sheet. Bake 13 to 15 minutes or until crust is dry and bottom is golden brown. Remove from baking sheet; cool on wire rack. Cut crust into bite-sized cubes.
  • 3 Reduce oven temperature to 350°F. Grease 2-quart casserole.
  • 4 In 12-inch skillet, heat the 2 tablespoons olive oil over medium-high heat. Cook and stir chorizo, onion and garlic 5 minutes or until onion is soft. Stir in parsley and sage; cook 1 minute longer.
  • 5 In large bowl, stir together wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper. Spoon into casserole; cover with aluminum foil. Bake 20 to 25 minutes or until heated through. Serve immediately.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Save time by starting with 2 (15 oz) cans cooked wild rice instead of cooking it yourself.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
260
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
890mg
890%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.