Thanksgiving, Christmas, Holidays
Environmental Health

Healthy Holidays: Gluten Free Vegetarian Wild Rice Stuffing


Thanksgiving, Christmas, Holidays

Jessica Aldridge, using The Good Cookies Bakery, has crafted the perfect healthy stuffing for the holidays. A delicious alternative for those gluten sensitive, vegetarian, or just interested in eating healthy for the holidays. Wheat Free, Dairy Free, Corn Free, and Soy Free.

Vegetarian Wild Rice – Mushroom – Pecan Stuffing

Serves: 12 (recipe can be divided in half)
Pan size(s): 1-2 casserole dishes ranging in sizes: 13 by 9 by 2-inch casserole dish


(As always, be sure to check ingredients lists for gluten/wheat free and organic labeling)

  • 20 Ounces or about 2 Loafs (1 lb) – Day Old Gluten Free Bread (equivalent to one bag of The Good Cookies Gluten Free Stuffing Mix), tear into pieces that are roughly 1 inch by 1inch
  • 3/4 Cup wild rice (uncooked)
  • 1 Cup Celery
  • 1 Medium size yellow onion
  • 10 Ounces (1.25 cups) organic vegetable broth
  • 2 Tbsp water
  • Salt and ground black pepper to taste
  • Olive oil or grape seed oil

12 Ounces condensed cream of mushroom soup (homemade)

  • 1 Cup fresh, organic mushrooms
  • 3 Tbsp Olive Oil
  • 3 Tbsp Gluten Free Flour (choose your preference)
  • 1/4 Cup Organic Almond Milk (or Alternative milk preference)
Optional ingredients (that we highly recommend)

  • 1/2 cup dried organic cranberries (plain not sweetened)
  • 1 cup chopped pecans
  • 1/2 cup cubed organic green apples
  • 2 teaspoon poultry seasoning or mix together dried thyme, marjoram, tarragon, and sage. (Do Not Use if cooking with preseasoned The Good Cookies Gluten Free Stuffing mix)

Baking Items:

  • Large mixing bowl
  • Aluminum foil
  • Casserole dish(es)
  • Measuring cups and spoons


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. First, cook the Wild Rice while preparing the other ingredients, as it can take 40 minutes to cook. Follow the instructions on the wild rice packet. Be sure to rinse the rice before cooking.
  3. Second, create Condensed Cream of Mushroom Soup. Instead of using condensed soup from a BPA lined can, it is easy to make your own.
  • Sauté the 1/2 cup of mushrooms in 3 tbsp olive oil till they become tender.
  • Stir in 3 tbsp Gluten free flour to create a roux
  • Add almond milk a little at time creating a mixture the consistency of condensed soup. (It is not essential to use all the milk; only use enough as necessary.)
  • Add more flour or milk to achieve right consistency.

4. Sauté onions and celery in olive oil

5. In a large mixing bowl combine and mix well the following ingredients:

  • Bread
  • Condensed cream of mushroom soup
  • Onions and celery mix
  • 1 cup (only) vegetable broth
  • Water
  • Salt and pepper to taste
  • Poultry or other seasoning (only if you are not using Good Cookies Bread)

6. Combine the remaining ingredients (it should be sticky):

  • Cooked Wild Rice
  • Cranberries
  • Pecans
  • Apples
  • Remaining 2 ounces of vegetable broth

7. Prepare casserole dish(es) with olive oil or grape seed oil to avoid stuffing from sticking. Add stuffing mixture and cover with foil.

8. Bake for about an hour at 350 degrees F (175 degrees C).

9. Uncover and bake another 3-5 to toast the outside layer.


Roast the pecans for a favorable taste.

The stuffing tastes even better the next day!


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  1. charlie frissell

    seems like a good opportunity to bring up what is, and isn’t “wild rice” or from Salon piece “What’s odd about the black cultivated Zizania from paddies is that despite having all that bran, it doesn’t taste like much. That might be because it’s a somewhat different plant, because growing conditions in the paddy are too easy, or because the grain isn’t toasted in processing. In cooking, the thick bran coating of the paddy rice is slow to soften, and the grain is often served with an unpleasant firm texture. Altogether, cultivated Zizania seems pointless. Wild rice from lakes and rivers, however, is excellent. The flavor of each batch reflects the particular lake or river where it grew, its ripeness when harvested, and the method and care with which it was processed.”

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