- 1 8 x 8-inch pan gluten-free cornbread (*see note)
- 1 cup dry wild rice or a wild rice blend
- 2 cups homemade vegetable broth
- 6 cups cubed cornbread (1-inch cube)
- 2 cups cooked wild rice
- 4 tablespoons olive oil, plus more for greasing pan
- 1 yellow onion, minced
- 1 celery rib, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons minced sage leaf
- 2 tablespoons minced parsley leaves
- 1/2 cup dried cranberries
- 2 cups homemade vegetable broth
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Preheat oven to 375 degrees F. Generously grease a 9 x 13-inch deep sided baking dish.
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To make the rice, follow package instructions, subbing homemade vegetable broth for water, or bring 1 3/4 cups homemade stock to a boil and stir in 1 cup wild rice or wild rice blend, bring back up to a boil, then stir, cover, and turn heat down to a gentle simmer. Cook 45 - 50 minutes or until rice is al dente and the liquid is absorbed. Fluff and set aside to cool uncovered.
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Meanwhile, arrange cornbread cubes on 1 - 2 large baking sheets. Slide into oven and toast 20 - 25 minutes or until cubes are crisp and golden, turning cubes halfway through. Lower heat to 350 degrees F.
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To make stuffing, set a medium-sized skillet over medium heat. Heat olive oil and then add onion, celery, sea salt, and pepper. Sauté, stirring often, until vegetables are tender and translucent, about 10 minutes. Remove skillet from heat.
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In a large mixing bowl, combine sautéed vegetables, toasted cornbread cubes, wild rice, sage, parsley, cranberries, and broth. Spoon into greased baking pan. Bake 35 - 40 minutes or until stuffing pulls away from the sides and is a deep golden hue.
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Serve immediately.
Note*: the linked vegan cornbread recipe contains a gluten-free option. If you don’t need a vegan recipe but do want a gluten-free one, I’m very partial to Ronni Lundy’s all-cornmeal, southern cornbread. I haven’t tried it, but Ronni Lundy’s recipe would probably work with vegan butter, flax eggs, and plant-based milk.