When it comes to stuffing I am a bit of a snob. Some people will turn their noses up at a glass of wine that may not meet their standards, while I will leave stuffing on the plate if my assessing eyes think it may be less than flavorful.
You see, I grew up in a house where my dad always made the stuffing. Every year he would sauté onions, celery and mushrooms by the gallon. He also knew that to make it really flavorful it needed to be heavy on the sausage and vegetables and light on the bread. Can you see where I got my thinking?
Anyway, with so many people sensitive to gluten, this year I wanted to create something that was extremely flavorful that would take your mind off the fact that you’re gluten-free. A recipe that would make you moan in delight and even allow you to go for seconds knowing it wouldn’t trigger abdominal pain, bloating or diarrhea. I mean, those are the last things you want from your stuffing right?
So I followed in my father’s footsteps and went heavy on the flavor and eliminated the bread all together. When I shared this with my family they agreed that this was my best gluten-free side dish yet!
I hope you enjoy it and have a very wonderful Thanksgiving!
Wild Rice, Fennel, and Sausage Stuffing
