This gluten free wild rice stuffing is sure to be a hit during the holiday season and after.

Ingredients:

• 1/4 cup olive oil, divided
• 2 cups thinly sliced leek (about 1 large)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt, divided
• 1 apple cored, chopped into squares
• 3 cups water
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup uncooked wild rice
• 2 cups uncooked long-grain brown rice
• 1/2 cup finely chopped peeled turnip
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped carrot
• 2/3 cup chopped pecans, toasted
• 1/2 cup chopped dried sweet cherries or cranberries
• 2 green onions, thinly sliced

Directions:

1. Heat 2 tablespoons oil in a large saucepan over medium heat.
2. Add leek, thyme, and 1/2 teaspoon salt and sauté for approximately 8 minutes, stirring occasionally.
3. Add 3 cups water, chicken broth, and wild rice; cover.
4. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes.
5. Stir in brown rice; cover and simmer 30 minutes.
6. Remove from heat.
7. Preheat oven to 400 degrees Fahrenheit.
8. Heat remaining 2 tablespoons oil over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
9. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl.