Before I get to the delicious recipe I have to share with you today, I have to tell you about something really important to me.

If you read this blog regularly, then you know that two years ago, my girls and I were diagnosed with a myriad of food allergies and intolerances and everything changed for us. Previous to the diagnosis, I had no idea what other families were going through when it came to finding any type of convenience foods that successfully navigated food allergies- there were almost no options. And for goodness sake, when there was an option, was a baked good that actually tasted good too much to ask!? I guess so, because we couldn’t find anything! Not to mention that we needed them to be gluten, dairy, egg, soy and nut free (gah!!
So, I just went ahead and I made my own. And after 18 months of work, they are here and ready to share with you! Heathermade fresh baked goods are launching in Northwest Area Costco’s this weekend, November 20, 21 and 22nd!!

8072_Heathermade_Granola_Sketch_knl_r1_v4

Please head on over here to learn all about the product line and the tasty fresh baked goods I will be offering!! This is a major moment in my life and I hope that it will be in service of those looking for allergen free fresh baked goods (that taste GREAT!). xoxo 8072_Heathermade_Granola_Sketch_knl_r1_v4

Ok, now, onto the best rice stuffing ever- like it will replace your traditional variety easily. We are ONLY a week away from Thanksgiving, so it’s important to address the stuffing!

I am not sure if you happened to see the November copy of Better Homes and Gardens, but, uh… I was in there!! (that’s me!)

IMG_5028I brought a Harvest Rice Stuffing packed with roasted butternut squash, onions, apples, sausage, sage, cranberries and walnuts. I wanted to share this recipe because I just know that your guests will flip for it and they won’t even realize that they are gluten, egg and dairy free! (also you could leave the walnuts out if you need to avoid nuts).   Rice StuffingI also love that the recipe is SO adaptable! You could use any type of sausage (chicken, pork, turkey, etc)- you could also swap out pistachios, pecans or toasted almonds in the stuffing. Dried cherries would be wonderful, so would red onion or pumpkin. Use your imagination and enjoy the results! Rice Stuffing

Autumn Harvest Rice Stuffing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A gluten free stuffing alternative that is JUST as delicious and is brimming with autumnal ingredients and flavors.
Ingredients
  • 1 pound spicy pork sausage, without the casing (or you could substitute mild pork sausage)
  • ¼ cup olive oil
  • 2 cups yellow onion, small diced
  • 2 cups button mushrooms, small diced
  • 2 cups butternut squash, peeled and small diced
  • 2 cups green apples, peeled and small diced
  • ¼ cup cooking sherry or vermouth
  • 2 cups long grain white rice (I used basmati)
  • 2 teaspoons kosher salt
  • 1 cup roughly chopped walnuts
  • 1 cup dried cranberries
  • 1 cup minced flat leaf parsley
  • ½ cup minced sage
  • 4 cups chicken broth
Instructions
  1. * I made this in a 3 ½ quart oven proof braiser dish with a lid. You could make this in any heavy oven proof pot or dutch oven.
  2. In a heavy pot over medium high heat, add the sausage, cook it while breaking it up with a wooden spoon. Cook the sausage for 5 minutes until lightly browned and mostly cooked through. Transfer the sausage to a bowl and leave the rendered fat and browned bits in the pot.
  3. Add the onions and cook, stirring occasionally for about 5 minutes until the onions are soft and tender. Add the mushrooms and stir occasionally, cooking another 5 minutes.
  4. Add the butternut squash and cook, stirring occasionally for 3 minutes and then add the apples and cook another 3 minutes.
  5. If you are going to add the sherry or vermouth, then do it now, deglaze the pan, scraping the browned bits up with the liquid.
  6. Add the rice to the pan and sprinkle it with the kosher salt and stir well.
  7. Add the sausage back to the pan as well as the walnuts, cranberries and fresh herbs and stir in.
  8. Bring to a simmer and then put a lid on the pot and simmer on lowest heat for 40 minutes.
  9. After the rice is cooked to tender you can turn the heat off and leave on the stove top with the lid on for an hour or two before serving- it will stay hot.

 

Print Recipe  
Categorized: Side dishes
Tagged: ,

Before I get to the delicious recipe I have to share with you today, I have to tell you about something really important to me.

If you read this blog regularly, then you know that two years ago, my girls and I were diagnosed with a myriad of food allergies and intolerances and everything changed for us. Previous to the diagnosis, I had no idea what other families were going through when it came to finding any type of convenience foods that successfully navigated food allergies- there were almost no options. And for goodness sake, when there was an option, was a baked good that actually tasted good too much to ask!? I guess so, because we couldn’t find anything! Not to mention that we needed them to be gluten, dairy, egg, soy and nut free (gah!!
So, I just went ahead and I made my own. And after 18 months of work, they are here and ready to share with you! Heathermade fresh baked goods are launching in Northwest Area Costco’s this weekend, November 20, 21 and 22nd!!

8072_Heathermade_Granola_Sketch_knl_r1_v4

Please head on over here to learn all about the product line and the tasty fresh baked goods I will be offering!! This is a major moment in my life and I hope that it will be in service of those looking for allergen free fresh baked goods (that taste GREAT!). xoxo 8072_Heathermade_Granola_Sketch_knl_r1_v4

Ok, now, onto the best rice stuffing ever- like it will replace your traditional variety easily. We are ONLY a week away from Thanksgiving, so it’s important to address the stuffing!

I am not sure if you happened to see the November copy of Better Homes and Gardens, but, uh… I was in there!! (that’s me!)

IMG_5028I brought a Harvest Rice Stuffing packed with roasted butternut squash, onions, apples, sausage, sage, cranberries and walnuts. I wanted to share this recipe because I just know that your guests will flip for it and they won’t even realize that they are gluten, egg and dairy free! (also you could leave the walnuts out if you need to avoid nuts).   Rice StuffingI also love that the recipe is SO adaptable! You could use any type of sausage (chicken, pork, turkey, etc)- you could also swap out pistachios, pecans or toasted almonds in the stuffing. Dried cherries would be wonderful, so would red onion or pumpkin. Use your imagination and enjoy the results! Rice Stuffing

Autumn Harvest Rice Stuffing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A gluten free stuffing alternative that is JUST as delicious and is brimming with autumnal ingredients and flavors.
Ingredients
  • 1 pound spicy pork sausage, without the casing (or you could substitute mild pork sausage)
  • ¼ cup olive oil
  • 2 cups yellow onion, small diced
  • 2 cups button mushrooms, small diced
  • 2 cups butternut squash, peeled and small diced
  • 2 cups green apples, peeled and small diced
  • ¼ cup cooking sherry or vermouth
  • 2 cups long grain white rice (I used basmati)
  • 2 teaspoons kosher salt
  • 1 cup roughly chopped walnuts
  • 1 cup dried cranberries
  • 1 cup minced flat leaf parsley
  • ½ cup minced sage
  • 4 cups chicken broth
Instructions
  1. * I made this in a 3 ½ quart oven proof braiser dish with a lid. You could make this in any heavy oven proof pot or dutch oven.
  2. In a heavy pot over medium high heat, add the sausage, cook it while breaking it up with a wooden spoon. Cook the sausage for 5 minutes until lightly browned and mostly cooked through. Transfer the sausage to a bowl and leave the rendered fat and browned bits in the pot.
  3. Add the onions and cook, stirring occasionally for about 5 minutes until the onions are soft and tender. Add the mushrooms and stir occasionally, cooking another 5 minutes.
  4. Add the butternut squash and cook, stirring occasionally for 3 minutes and then add the apples and cook another 3 minutes.
  5. If you are going to add the sherry or vermouth, then do it now, deglaze the pan, scraping the browned bits up with the liquid.
  6. Add the rice to the pan and sprinkle it with the kosher salt and stir well.
  7. Add the sausage back to the pan as well as the walnuts, cranberries and fresh herbs and stir in.
  8. Bring to a simmer and then put a lid on the pot and simmer on lowest heat for 40 minutes.
  9. After the rice is cooked to tender you can turn the heat off and leave on the stove top with the lid on for an hour or two before serving- it will stay hot.

 

Recipe by Heather Christo (http://heatherchristo.com)