Mixed Rice Stuffing With Caramelized and Crispy Shallots

Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.

Wild Rice Stuffing

Chorizo and Rice Stuffing

Just a touch of heat from the sausage adds zip to this colourful mixture inspired by the Frizado family of Whitby, Ont.

Rosemary Focaccia and Wild Rice Stuffing

Brussels sprouts and bacon star in this savoury stuffing. Whether you choose roast turkey or goose, this stuffing will complement it perfectly.

Roasted Red Pepper, Fennel and Rice Stuffing

This stuffing is gluten- and dairy-free. If you use vegetable stock and heat it in a casserole dish, the stuffing is also vegetarian.

Fruited Nut and Rice Stuffing with Pan Gravy

If you're fortunate enough to have extra after stuffing the bird, place it in a greased casserole and drizzle with 1/2 cup (125 mL) Giblet Stock; heat in 400°F (200°C) oven for 25 to 30 minutes.

Roasted Stuffed Cornish Hens

This recipe is simple and makes a nice, moist rice-based stuffing. It takes less time to bake than a large bird and there is no carving. Just cut each hen in half and arrange over the mounded stuffing.

Spinach and Feta-Stuffed Portobellos with Lemony Rice

Large portobello mushrooms are a delicious canvas for a spinach-and-feta stuffing. Quick-cooking rice blends cut down on prep time and help make your meal complete.

Millet and Sausage Stuffed Peppers

Available in the health food section of grocery stores and in natural food stores, mildly flavoured millet is a perfect backdrop to seasonings. Here, it's an interesting alternative to regular rice stuffing.

Squash and Barley Stuffing with Crispy Pancetta

This stuffing is a hearty yet healthful alternative to standard bread-based dressings. Customize the dish by swapping out the barley for wild rice, spelt or farro, if you like. And if you don't have pancetta on hand, bacon will also do the trick!