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Gluten-Free Wild Rice, Chorizo and Bread Stuffing

  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 14
  • Servings 8

Ingredients

3
cups water
1
cup uncooked wild rice
1
teaspoon salt
1
teaspoon extra virgin olive oil
1/2
container (13 oz) Pillsbury™ Gluten Free refrigerated pizza crust dough
2
tablespoons extra virgin olive oil
1/2
lb gluten-free chorizo sausage, diced
1/2
cup finely chopped yellow onion
3
cloves garlic, finely chopped
3
tablespoons finely chopped Italian parsley
2
teaspoons finely chopped fresh sage
1/2
cup Progresso™ chicken broth (from 32 oz carton)
1/2
teaspoon salt
1/4
teaspoon pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
260
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
890mg
37%
Potassium
220mg
6%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
7%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Save time by starting with 2 (15 oz) cans cooked wild rice instead of cooking it yourself.

Try substituting white rice for wild rice and using chorizo for for a more flavor packed dressing.

Directions

  • 1 In 2-quart saucepan, heat water, rice and salt to boiling; stir. Reduce heat to low; cover and simmer 1 hour or until most of the liquid has evaporated and rice pops open. Drain; set aside to cool.
  • 2 Meanwhile, heat oven to 400°F. With hands, grease baking sheet with the 1 teaspoon olive oil. With oiled hands, press pizza dough into 6-inch circle onto baking sheet. Bake 13 to 15 minutes or until crust is dry and bottom is golden brown. Remove from baking sheet; cool on wire rack. Cut crust into bite-sized cubes.
  • 3 Reduce oven temperature to 350°F. Grease 2-quart casserole.
  • 4 In 12-inch skillet, heat the 2 tablespoons olive oil over medium-high heat. Cook and stir chorizo, onion and garlic 5 minutes or until onion is soft. Stir in parsley and sage; cook 1 minute longer.
  • 5 In large bowl, stir together wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper. Spoon into casserole; cover with aluminum foil. Bake 20 to 25 minutes or until heated through. Serve immediately.

Try substituting white rice for wild rice and using chorizo for for a more flavor packed dressing.

Rate and Comment

Try substituting white rice for wild rice and using chorizo for for a more flavor packed dressing.