Wild Rice Stuffing
Savory stuffing without all the bread. Perfect for the holidays as a lower carb alternative. Tastes great the next day with a little added butter!
Makes
Serving size
Ingredients
6-ounces cooked wild rice
5-ounces of riced cauliflower risotto or medley mix, cooked
2-ounces no salt dry roasted peanuts, chopped (or another nut)
4-ounces low sodium bacon, diced and cooked to near crisp (or 1 ½ ounce tempeh bacon)
3 tablespoons grease from the cooked bacon (use oil to equal 3 tablespoons if needed)
½ cup (4-ounces) no salt added canned mushrooms, drained
1 teaspoon ground sage
1 teaspoon dried marjoram
¾ teaspoon dried tarragon
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon poultry seasoning
⅛ teaspoon kosher salt
¼ cup fresh parsley, chopped
Instructions
- Preheat the oven to 375°F.
- Mix all ingredients together, except the parsley.
- If using tempeh bacon, or higher sodium bacon, or salted nuts, do not add kosher salt.
- If using tempeh bacon, add 4 tablespoons of oil to the stuffing mixture to substitute for the bacon grease.
- If using frozen or fresh mushrooms, cook and measure 4-ounces after cooking.
- Place in a greased casserole dish or an 8×8 pan and bake for 30 minutes.
- Garnish with fresh parsley.
Cooking Tip
If not concerned with carbs, you may sub ½ cup of brown rice for the cauliflower.
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