Sorghum Bread & Wild Rice Stuffing Made With Gluten-Free Croutons

Recipe from our chef Lee Gross

6 - 8 servings
Ingredients;

1/3 cup organic, fruit-juice sweetened dried cranberries
¼ cup Defense+ Cold Pressed Juice-Infusion* (or spiced apple cider)
3 cups Dr. Blum’s Detox Broth*
½ cup organic quick-cooking wild rice
1/4 cup organic extra virgin olive oil
½ cup organic leek (white part only), chopped
½ cup organic celery, chopped
1 Tbl organic parsley, chopped
3 cups Gluten-Free Croutons*
½ cup organic cooked chestnuts, broken into pieces
½ cup organic golden delicious apple, chopped
½ tsp sea salt
¼ tsp black pepper

Combine dried cranberries and juice in a small cup and set aside.

Pour 1 1/2 cups broth into a small saucepan and bring to boil. Add wild rice, stir, and turn heat to low.  Cover pan and cook for 30 – 35 minutes, or until broth is almost completely absorbed by rice.  Turn off heat and let rice sit, covered while preparing the rest of the dish.

Heat olive oil in small sauté pan over medium-low heat. Add leek and celery and cook, stirring often, until softened, about 8 – 10 minutes.  Stir in chopped parsley and remove pan from heat.

In a large mixing bowl, combine croutons, chestnuts, apple, soaked cranberries (including the juice), cooked wild rice and the entire contents of the sauté pan, including cooking oil.

Stir mixture well until evenly combined. Add salt, pepper, and broth to the bowl and mix again.  Let mixture sit for 10 minutes.

Transfer stuffing to a 9” x 9” baking dish. The mixture will be soupy.

Place a piece of baking paper (parchment) over the casserole and cover tightly with aluminum foil.

Bake in a pre-heated 350 degree oven for 60 minutes. Remove foil and baking paper and bake for an additional 10 – 15 minutes, or until golden brown and crispy on top.

Serve warm or at room temperature.