A delicious gluten free stuffing that is breadless. It is made with wild rice, mushrooms, and roasted cauliflower. While it skips the bread cubes this vegetarian stuffing is on point in the flavor department. It can easily be made ahead and simply reheated to free up your time for other recipes on Thanksgiving day.
Cook the wild rice according to directions. Use broth instead of water for extra flavour.
Preheat the oven to 400°F. Place the cauliflower florets and chopped carrots on a large baking sheet.
Drizzle with about 1 tablespoon of olive oil, season with salt and pepper and toss to coat all the veggies. Arrange the thyme and rosemary sprigs on top of the veggies, then roast them for 20-30 minutes until softened. Stir once halfway through roasting.
In a large pot heat the remaining tablespoon of olive oil and the butter. Add the sliced mushrooms, onion, and garlic and sauté them on medium-low until tender.
Deglaze the pot with the balsamic vinegar. Scrape up any stuck on bits.
Add the cooked wild rice and roasted vegetables to the mushrooms. Rub the small herb leaves off the springs and add to the stuffing. If desired, also stir in dried cranberries and sunflower seeds.
Taste and adjust seasoning as needed.
1. Serving - This delicious vegetable stuffing can be enjoyed as a side just as is. You can also prepare it the day before serving. Simply reheat it in a pan.
2. Stuffing - If you really want to add the stuffing to a turkey or other poultry roast, I suggest doing so after the bird has finished baking. Add the stuffing while the bird rests for its juices to meld with the stuffing.