Looking for a unique and delicious stuffing recipe for Thanksgiving? Look no further! This recipe may be gluten free, but it is flavor-full! And like all of our favorite ingredients, this one is adaptable – use bell peppers instead of poblanos, parsley instead of cilantro, eliminate the celery – you get the picture. Make it your own and make some tummies happy this Thanksgiving!


5 cups unsalted stock (chicken or veggie)

1 cup uncooked wild rice

3 poblano peppers, halved and seeded

2 tablespoons neutral oil

1 1/2 cups chopped onion

1/2 cup chopped celery

2 tablespoons minced garlic

1 tablespoon ground paprika

2 teaspoons ground cumin

6 ounces Mexican chorizo

1/2 cup chopped cilantro

2 tablespoons white vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon unsalted butter, melted

2 large eggs


Bring stock to a boil in a large saucepan. Reduce heat to medium-low; add rice, cover, and simmer 55 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place rice in a large bowl.

Preheat broiler to high.

Turn oven down to 350.

Heat oil in a large skillet over medium-high. Add onion, celery, garlic, paprika, cumin, and chorizo; sauté 12 minutes. Add chorizo mixture, poblano peppers, cilantro, vinegar, salt, and black pepper to rice; toss.

Combine reserved 1/2 cup cooking liquid, butter, and eggs in a bowl. Add egg mixture to rice mixture; toss. Spoon rice mixture into an 11- x 7-inch glass or ceramic greased baking dish. Bake at 350°F for 25 minutes.

Adapted from Cooking Light.