Brown Rice, Sausage, and Leek Stuffing

Bread stuffing is all well and good (except when it’s soggy), but sometimes we’ve gots to switch it up. This gluten free, brown rice version will give your taste buds all that Thanksgiving-ey goodness, without the damned gluten! We could eat this for lunch and dinner, all on its own.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 3 sausages, chicken or pork (whichever you'd prefer) + 1 Tbsp. olive oil
  • 3 stocks of celery, peeled and thinly chopped
  • 2 leeks, white and light green parts only, thinly chopped
  • 1 Tbsp. dried oregano
  • 1 cup dried cranberries
  • ½ cup walnuts, rough chopped
  • ½ cup chicken stock
  • 1 cup long grain brown rice, will yield approx. 2 ½ cups cooked rice
  • 2 ¼ cups water or stock (for making the rice)
  1. Make the rice according to the box’s instructions. We prefer 1 cup dried rice to 2 ¼ cup liquid (water or stock). Put to the side.
  2. In a large skillet, heat the 1 Tablespoon of olive oil. Once the pan is very hot, add in the sausage meat, removed from the casings.
  3. Brown meat, stirring and breaking up constantly, for about 5-7 minutes. Allow for fat to render out and brown bits to form at bottom of pan, but watch out that it doesn’t burn.
  4. With a slotted spoon, take out the meat and put to the side on a piece of paper towel. Add in the celery and leeks, stir to combine and put to medium-low heat. Allow to cook further for about 3-5 minutes, until they become translucent. Stir constantly and scrape up brown bits from the bottom of the pan. As the vegetables cook down, the water from the vegetables should allow you to scrape up all brown bits. If not, add 2 Tablespoons stock and scrape up brown bits.
  5. Add in the dried oregano and rice. Stir to combine. Add back in the sausage and the ½ cup stock. Cook down for 5-7 minutes.
  6. Meanwhile, in a small bowl, cover the dried cranberries with boiling out water. Allow to re-hydrate for about 10 minutes then take out and dry off. Chop walnuts. Reserve both toppings until serving.
  7. Taste and season stuffing. Remove off from the stove, reserve until you’re going to serve.
  8. When serving, mix in the walnuts and top with re-hydrated cranberries.

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