1/2 cup butter* or non-dairy alternative
1 garlic clove, minced
6 3/4 cups chicken stock or low-sodium chicken broth
2 cups wild rice
2 cups long-grain brown rice
2 cups dried cranberries (Craisins)
1/2 cup fresh parsley, chopped
2 tablespoon fresh thyme, minced
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped (or slivered almonds)
1 cup green onions, chopped
Melt butter or margarine* or olive oil in a large, heavy stock pot over medium heat. Add onions and saute until translucent, about 4 minutes. Add garlic and cook for another minute, until just fragrant. Add chicken stock and bring to a boil.
Add wild rice and cover, reducing heat to simmer for 30 minutes. Stir in brown rice, recover and simmer until rice is tender and most of the liquid has been absorbed (30-35 minutes). Stir in cranberries and herbs and continue to cook until the remaining liquid has been absorbed. Stir in hazelnuts and chopped green onions, season with salt and pepper to taste.
To bake stuffing in a turkey:
“Loosely” pack stuffing into the main cavity of your turkey. Pour remaining stuffing into a greased ceramic or glass baking dish and cover with greased foil (butter*/oil side down). Cook turkey as per instructions and bake the dish of stuffing alongside for 30-35 minutes or until heated through.
To bake all of stuffing separately:
Preheat oven to 350°F. Grease a large (15x10x2-inch) baking dish (glass or ceramic). Pour/scrape stuffing into the baking dish and cover with greased foil (butter/oil side down). Bake for 40-45 minutes or until heated through.
In order to maintain the gluten-free, dairy-free* turkey do not use butter or margarine.
Instead rub the turkey with oil (Olive Oil).
Sprinkle the turkey with parsley, sage, rosemary, and thyme. Do not use seasoning that have been prepared such as poultry seasoning.
Also, your guests may have other food intolerances. My daughter can’t have corn or soy plus gluten-free and dairy-free. Soy (soybean oil) and corn (cornstarch, corn oil) are in a lot of foods.