Regardless of whether or not you stuff your turkey, it simply wouldn't be Thanksgiving without stuffing — er, I mean, dressing. Change things up and take a tip from denizens of the Deep South and Carolina low country: make rice the star of the dish. Not only is whole-grain rice healthier and gluten-free, but cooking up a pot of rice is less work than cubing pieces of day-old bread.
If you're on a tight timeline, keep things simple by using brown rice mix. Fluff in sweetness and crunch by adding dried fruit, almonds, and orange zest. Alternatively, build layers of complexity by browning aromatic vegetables, slow-boiling the rice separately, and then baking the components together to fuse all of the dish's earthy flavors. See both options when you read more.
2 1/4 cups store-bought low-sodium chicken stock Makes 2 cups. 8 tablespoons (1 stick) butter Makes 8 to 10 servings.
2 tablespoons unsalted butter
1 cup wild whole grain brown rice mix
1 1/2 teaspoons coarse salt
1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
1/2 cup coarsely chopped toasted almonds
Juice and zest of 1 orange
1/4 cup olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon freshly ground black pepper
4 large onions (about 2 3/4 pounds), halved, thinly sliced
1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
3 tablespoons chopped fresh thyme
5 cups canned low-salt chicken broth
3 teaspoons chopped fresh sage
1 1/3 cups wild rice (about one 8-ounce package)
1 1/4 cups long-grain white rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley
2 1/4 cups store-bought low-sodium chicken stock
Makes 2 cups.
8 tablespoons (1 stick) butter
Makes 8 to 10 servings.