Gluten-free stuffing

Ingredients

1 small onion

1 large carrot

1 stalk celery

1 tbsp olive oil

1/2 tsp oregano

1/2 tsp thyme

1/2 cup wild rice

1/2 cups walnuts

1/2 cup dried apricots

2 cups chicken or vegetable stock

4 cups gluten-free croutons

Method

Dice the onion, celery and carrots, sauté for 2 minutes on medium heat.

Add thyme and oregano and sauté for another 2 minutes.

Cook wild rice in plenty of water (min. 2 cups to start) until rice breaks open then strain out excess water.

Toast the walnuts until golden brown and julienne the apricots.

In a large bowl mix all the ingredients together, pour in the stock and transfer to large roasting pan.

Bake covered at 350 degrees, stirring occasionally until stuffing is hot, approximately 20-25 minutes.


Recipe provided by Executive Chef John Robertson