Q1: Can I make this a truly vegetarian stuffing?

Yes, absolutely! To make a delicious vegetarian version, simply omit the bacon and use an extra 2 to 3 tablespoons of butter or olive oil to sauté your vegetables. Be sure to also use a high-quality, flavorful vegetable or mushroom broth to cook your rice.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can prepare the entire recipe from start to finish up to three days in advance. The flavors will actually have even more time to meld and deepen!

Q3: Can I bake this stuffing inside my turkey?

It is generally not recommended to cook a rice-based stuffing inside the cavity of a turkey, as it can be difficult to ensure that the stuffing reaches a food-safe temperature of 165°F without overcooking the turkey breast. This dish is at its best when it is served as a separate "dressing."

Q4: What is wild rice?

Wild rice is not actually a true rice, but rather the seed of an aquatic grass. It has a wonderfully firm and chewy texture and a distinct, nutty, and earthy flavor that is a fantastic and classic pairing for fall and holiday dishes.

Q5: Can I use fresh pearl onions instead of frozen?

Of course! Using frozen pearl onions is simply a fantastic and convenient shortcut that saves you the tedious work of peeling all those tiny onions.

Rice Stuffing (with Bacon & Brussels Sprouts!)

A hearty and savory recipe for a gluten-free ‘Christmas Stuffing with Bacon,’ perfect as a side dish for a holiday feast. This non-traditional stuffing features a flavorful blend of short-grain brown rice and wild rice, which is cooked in a thyme-infused chicken broth. The rice is then tossed with crispy applewood-smoked bacon and a medley of sautéed vegetables, including pearl onions, portobello mushrooms, and thinly sliced Brussels sprouts. Toasted hazelnuts are added for a final, crunchy texture.

Author: Evelyn

Ingredients

8 ounces applewood-smoked bacon, chopped
For the Rice:
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice
For the Vegetables:
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted and coarsely chopped (optional)

Instructions

In a large skillet over medium heat, cook the chopped bacon for 8 to 10 minutes until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the skillet.
Cook the Rice: In a heavy saucepan or Dutch oven, bring the chicken broth and thyme to a boil. Add the brown and wild rice. Cover the saucepan, reduce the heat, and simmer for 30 minutes, until the rice is tender but still chewy. Turn off the heat and let the rice stand, covered, for 10 minutes, then fluff with a fork.
Cook the Vegetables: In the same skillet with the reserved bacon fat, heat the butter and olive oil over medium-high heat. Add the pearl onions and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for about 5 minutes, until light golden.
Add the mushrooms, another 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for about 8 minutes, until softened.
Add the sliced Brussels sprouts and the remaining 1/4 teaspoon each of salt and pepper. Cook for 5 more minutes.
Combine: Transfer the cooked vegetable mixture to the pot with the cooked rice. Add the toasted hazelnuts and the cooked bacon. Toss until all the ingredients are well mixed. Transfer to a large serving bowl and serve.

Notes

This is a savory, gluten-free alternative to traditional bread-based stuffing.
Cooking the vegetables in the same skillet used for the bacon is a key step that adds a rich, smoky flavor to the entire dish.
The combination of two different types of rice provides a wonderful texture and nutty flavor.
This side dish can be made ahead of time and gently reheated before serving.

Find it online: https://cookupjoy.com/rice-stuffing/