Wild Rice Stuffing

Most Thanksgivings at our house feature stuffing made of bread cubes.  This gluten-free version is much tastier and has higher nutritional value to boot.  Essentially it's a warm rice salad that you could serve alongside any entree. It could also be a meal in itself.

I like to cook the wild rice in a rice cooker.  Combine 1 cup wild rice to 3 cups water.  For the butternut squash, I like to buy it cubed and frozen to save time. That way I can just add it to the stuffing and heat through.

Wild Rice Stuffing
From a recipe by Susan Dopart
Serves 6-8

1 cup diced celery
1 cup diced carrots
1 cup chopped leeks
2 1/2 cups chopped mushrooms
1/2 tsp cumin
1/2 tsp curry
1/2 tsp cinnamon
1/4 tsp thyme
1/4 tsp nutmeg
1/4 tsp minced garlic
2 cups cooked wild rice
2 cups peeled, cubed and roasted butternut squash
1 cup toasted pecans
1/2 cup dried cranberries

In a large dutch oven sauté the celery, carrots, onions and mushrooms.  Add the spices.  Add the squash and cook through.  Toss with wild rice, pecans and cranberries.  Bake at 350 degrees until warmed through.