Stuffing has always been a part of Thanksgiving for my family, and my dad makes the best bread stuffing around. I thought about making my own from gluten-free bread, but I'm still working on a good sandwich bread recipe and it seemed like a lot of work. I was already putting a lot of effort into the whole meal. I thought about another recipe I had tried a couple of years ago, before I figured out I had fructose malabsorption: wild rice stuffing. I did some research on wild rice and how tolerated it is on the fructmal diet. I couldn't find much, so I decided to try it. Well, I personally won't be eating it much again. A couple days after eating it two nights in a row, I had bloating and pain. Nope, no wild rice for me. I'm guessing that it has fructans or is just too high in fiber. I can't eat too much fiber.
I decided to come up with an easy and delicious dressing that is completely safe for fructmal. White rice stuffing! I knew I wanted to add sage to really give it that "thanksgiving-y" taste. I also wanted to add some more herbs, so I finally decided to follow the song, and add some parsley, rosemary and thyme. I know the food snobs out there will be appalled, but I used dried herbs. For several reasons. First, I have a black thumb and have tried to grow my own, but they are sitting dead in my garage right now. It's just not going to happen. Second, fresh herbs bought at the store are expensive. Third, dried herbs are a cheap and easy way to add flavor to your food. Ok, that last one may be just a rephrasing of the second one, but you get my drift.
You can either stuff your turkey with this rice stuffing, or just cook it up before dinner and serve. If you do stuff your bird, make sure the stuffing has reached an internal temperature of at least 165 degrees F.
Herbed Rice Stuffing
2 cloves garlic, left whole*
1/4 onion, cut into large pieces*
2 cups chopped celery
1 cup chopped carrots
4 cups low-sodium chicken broth
2 cups long-grain white rice
2 teaspoons dried parsley
1 teaspoon dried rubbed sage
1 teaspoon dried crushed rosemary
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
- Melt butter over medium-high heat. Add garlic, onion, celery and carrots. Saute about 5 minutes. Add broth, rice, herbs, pepper and salt. Bring to a boil, reduce heat, cover and simmer until rice is tender, about 20 minutes. Remove the garlic and onion.
- Serve or use to stuff turkey.
*See my blog Tips on Cooking with Onion for Fructose Malabsorption.