This wild rice stuffing from Indaco in Charleston is inspired by a gluten-free alternative to the Thanksgiving staple that chef de cuisine Josh Begley’s mother made during his childhood: “While I was growing up, my mom, Terri Begley, always made this gluten-free stuffing because of my dad and brother’s celiac disease. It is delicious and a great alternative to traditional bread stuffing. I have carried on the tradition and still make it every year with my own family.”
6 ounces wild rice
Salt and pepper, to taste
1/2 pound bacon, diced
2 pounds potatoes, peeled and diced
1 cup onion, chopped
10 ounces mushrooms
2 tablespoons sage
3 tablespoons butter
- Preheat oven to 400 degrees.
- Bring pot of water to a boil for the rice. Once boiling, season with salt and pepper and add rice. Cover and boil gently until it is cooked, about 45 minutes. Set aside.
- As the rice cooks, prepare the other ingredients. In a pot of cold water, add prepared potatoes and season with salt, bring to a simmer and cook gently until tender, about 20 minutes. Strain water and set aside potatoes.
- Render bacon in a large sauté pan over medium heat. Remove bacon once cooked and leave fat behind.
- Add onions and mushrooms to the sauté pan and cook in the bacon fat until the mushrooms are brown. Season liberally with salt, pepper, and sage, and remove from heat.
- In a large mixing bowl, combine the cooked rice, potatoes, bacon, mushrooms, and onions.
- Grease a baking dish with 3 tablespoons of butter, and add the rice mixture. Cover with foil and bake 1 hour.
- From chef Josh Begley of Indaco, Charleston