Ever since I can remember, my mom has made turkey stuffing with wild rice. In fact, I didn’t even know that most people made stuffing with bread. In grade 8 Home Ec, we made stuffing during class. “Why are we getting out bread?” I wondered.
The quality of bread determines the texture of the stuffing, and I remember being disappointed at this soggy smooshy mass made of wonder bread, because I loved my mom’s stuffing. While I’m sure a sturdy sourdough bread would be delicious, I’m partial to a rice stuffing.
The wild rice (or long grain brown rice) is slightly chewy, the almonds provide a creamy bite. Aromatic sage complements the bursts of sweetness from dried apricot. And it just happens to be gluten free, if that’s an issue. Click to continue reading