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Gluten-Free Rice Stuffing With Cranberries and Pecans

Full of delicious fall flavors
Gluten-Free Rice Stuffing With Cranberries and Pecans
Courtesy of McCormick

Use this gluten-free rice mixture to stuff your holiday turkey. Just make sure that the rice is completely cooled before placing in the turkey cavity. It is also delicious served as a side dish.

Recipe courtesy of McCormick


  • 2 Tablespoons butter
  • 1/2 Cup chopped celery
  • 1/3 Cup chopped onion
  • 1 Cup long grain rice
  • 2 Cups Kitchen Basics All Natural Original Chicken Stock
  • 1/2 Cup chopped dried cranberries
  • 1 Teaspoon McCormick Rubbed Sage
  • 1/2 Teaspoon McCormick Paprika
  • 1/2 Cup chopped pecans


Melt butter in large skillet on medium-high heat.

Add celery and onion; cook and stir 5 minutes or until vegetables are tender.

Add rice; cook and stir 2 minutes.

Stir in stock, cranberries, sage and paprika.

Bring to boil.

Reduce heat to low; cover and simmer 20 minutes or until most of the water is absorbed and rice is tender. 

Remove from heat.

Stir in pecans.

Let stand 5 minutes.

Fluff with fork before serving.