Our Arzu Spinach and Wild Mushroom Stuffing is savory, moist and full nutrients. Perfect for Holiday Feasts or company dinner.

Ingredients 

• 1 Cup Original Arzu
• 1 ½ Teaspoon rubbed sage
• ¼ Teaspoon black pepper
• ¼ Teaspoon ground nutmeg
• ½ Cup gluten free chicken stock (simmering)
• 2 Tablespoons Olive oil (may substitute with your favorite oil)
• 2 eggs, slightly beaten
• ½ cup room temperature gluten free chicken stock
• 2 Tablespoons Olive Oil
• 1 Small onion, finely chopped
• 2 Ribs celery, finely chopped
• 4 Toes garlic, minced or pressed in garlic press
• 4 Ounces sliced button mushrooms
• 4 Ounces baby Bella mushrooms (may substitute with your favorite mushrooms)
• 8 Ounces frozen chopped spinach (may substitute with fresh chopped spinach)
• 1 Jigger sherry (1 jigger=4 tablespoons) or more to taste
• 1 Teaspoon dried thyme (may use fresh if available)
• Salt to taste
• Black pepper to taste
• ½ Cup Gluten free chicken stock
• 1 Cup wild rice blend (I used Royal Blend Rice Select)

 

Step 1: Arzu Mixture

1. Mix Arzu, Sage, Black Pepper and Nutmeg in a medium sized bowl.
2. Add simmering stock and olive oil to dry mixture and mix well. Set aside to cool.
3. Preheat oven to 350*

Step 2: Rice Mixture Directions

1. In a large frying pan add olive oil, onion, celery, garlic and mushrooms.
2. Sauté until onions are lightly browned.
3. Add frozen spinach, thyme, salt, pepper, sherry, rice and ½ cup of stock.
4. Cook on medium heat until all ingredients are warm.
5. Place rice mixture in a greased, 11×7 inch casserole dish. Set aside

Step 3: Complete Arzu Mixture 

1. Complete the cooled Arzu mixture- add ½ cup room temperature gluten free chicken stock and mix well.
2. Add 2 lightly beaten eggs to mixture and mix well.
3. Add Arzu mixture to rice mixture in casserole dish. Make sure it is well blended.
4. Top with grated parmesan cheese if desired.
5. Bake in preheated oven for 40-45 minutes until lightly browned on top.
6. Let rest 10 minutes before serving.
7. If desired, top with chopped green onions and chopped parsley before serving.

Makes 10 servings.
**I like to cut cooled stuffing in single serving portions and freeze for later. Defrost in refrigerator and drizzle with a little olive oil before reheating.