Rachael Ray: Graham Elliot Wild Rice & Cranberry Stuffing

Rachael Ray: Graham Elliot Wild Rice & Cranberry Stuffing

If you want to enjoy Thanksgiving and still be able to button your pants at the end of the day, take advice from the man who just lost 150 pounds himself! Graham Elliot joined Rachael Ray in the kitchen to share his healthier Thanksgiving side dish recipes, including his Wild Rice and Cranberry Stuffing. Wild rice has about as much protein as quinoa, according to Graham, so you can certainly feel good eating this recipe! Plus, it’s gluten-free!

To get the recipe for Wild Rice and Cranberry Stuffing, click next page!

Rachael Ray: Graham Elliot Wild Rice & Cranberry Stuffing Recipe Ingredients

• 1 C chopped celery
• 1 C chopped carrot
• 1 C roasted and chopped chestnuts
• 1/8 tsp fresh nutmeg
• 1/3 C white wine
• 1 C cooked wild rice
• 2 tbsp olive oil
• 1 C chopped onion
• 2 cloves garlic – minced
• 1/2 tsp rubbed sage
• salt and pepper
• 1/4 C dried cranberries

Rachael Ray: Graham Elliot Wild Rice & Cranberry Stuffing Recipe Directions

1. In a pan over medium heat, add the olive oil and swear the celery, carrot, and onion
2. Once starting to soften, add garlic, spices, chestnuts, and salt and pepper
3. Once fully mixed, add the wine to deglaze and cook for about 2 minutes
4. Add the rest of the ingredients and warm through