Wild Rice Dressing: The Best Gluten Free Thanksgiving Side!

If you’re looking for a delicious alternative to traditional bread stuffing this Thanksgiving, then this Pressure Cooker Wild Rice Dressing is just the recipe for you! This savory holiday side dish is made with wild rice blend, sausage, mushrooms, onions, celery, carrots, cranberries, golden raisins, pecans, and even a little crunch from water chestnuts. It’s full of wonderful texture and flavor and makes a beautiful addition to any holiday table. This recipe was originally made on the stovetop and finished in the oven, but today we’re giving it a modern makeover and making it right in the pressure cooker! That means less fuss, less oven space used, and a delicious side dish that comes together easier than ever. This is also a wonderful gluten-free alternative to traditional stuffing, just be sure to choose gluten-free sausage, stock, and seasonings if needed. I hope you give this one a try and I hope you love it! Happy Eating! Ingredients - 1/2 pound bulk breakfast sausage - 2 tablespoons butter - 1 1/2 cups RiceSelect Royal Blend rice - About 2 1/4 cups chicken stock - 1 cup crimini mushrooms, finely chopped - 1/2 cup chopped onion - 1/2 cup chopped celery - 1/2 cup finely diced carrot - 2 cloves garlic, minced - 1 tablespoons poultry seasoning - 1/2 teaspoon salt - 1/2 teaspoon cracked black pepper - 1/2 cup dried cranberries - 1/2 cup golden raisins - 1/2 cup chopped pecans - 1 can water chestnuts, drained and chopped - 1 tablespoons apple cider vinegar Directions 1. Set your pressure cooker to sauté and brown the sausage. Remove and set aside. 2. Add butter to the pot along with the mushrooms, onion, celery, and carrots. Sauté until tender. 3. Stir in the garlic, poultry seasoning, salt, and pepper. 4. Add the rice and pour in the chicken stock. Stir well and scrape the bottom of the pot to deglaze. 5. Return the sausage to the pot and stir to combine. 6. Place the lid on the pressure cooker and cook on high pressure for 10 minutes, followed by a 10 minute natural release. 7. Open the lid and stir in the dried cranberries, golden raisins, chopped pecans, chopped water chestnuts, and apple cider vinegar. 8. Stir well and serve warm. A Few Notes - This is a naturally great alternative to bread stuffing for those avoiding gluten. - Be sure to use certified gluten-free ingredients if serving someone with gluten sensitivity or celiac disease. - Shortcuts like pre-chopped mirepoix and pre-sliced mushrooms can make this even easier. - We loved this so much we ate half of it for lunch! The leftovers are wonderful, too. #thanksgivingrecipes #wildricedressing #instantpotrecipes #pressurecookerrecipes #holidayrecipes #glutenfreeholidayrecipes #thanksgivingsidedish #noreenskitchen Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt X (FomerlyTwitter): @noreenskitchen Instagram: @Noreenskitchen Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008 to Present all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.