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Cornbread and Wild Rice Stuffing with Hazelnuts and Cranberries

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8


  • 1 cup wild rice
  • 1 gluten-free cornbread recipe follows
  • 2 shallots halved and thinly sliced
  • 2 ribs celery diced
  • 1 large carrot diced
  • 2 garlic cloves minced
  • ¼ cup white wine
  • ¼ cup hazelnuts
  • ¼ cup dried cranberries
  • 3 eggs beaten
  • 1 cup veggie or chicken stock
  • 1 teaspoon salt


  1. Preheat the oven to 375.
  2. Cook the wild rice according to package instructions. Make sure you drain of all liquid once tender.
  3. Cut the cornbread into ½-inch cubes. Add to a large mixing bowl with the rice.
  4. Meanwhile, saute the celery, carrot, and shallots together in a few tablespoons of olive oil over medium heat until soft. Add the garlic and saute until fragrant. Turn the heat up to high and add the wine, scraping up any bits from the bottom of the pan. Reduce by half, then remove from the heat. Add the veggies to the mixing bowl and allow to cool.
  5. Stir in the nuts, cranberries, eggs, stock, and salt until well incorporated. Transfer the mixture to a casserole dish (8 x 11 if you have it or a 9-inch round cast iron skillet).
  6. Bake in the oven for 30 minutes, until cooked through and crispy on top. Serve alongside turkey or roast chicken.