Gluten-free Thanksgiving Stuffing / Dressing

Last night I made Thanksgiving Dinner for our family and some friends. I wanted to share some of the dishes that we had...

Wild Rice and Fennel Dressing (my husband calls it stuffing, I call it dressing for some reason)

1 cup of uncooked wild rice (cook this following the directions on the package) - can be prepared ahead
1 fennel bulb - thinly sliced and then chopped up into pieces (not too small)
1/2 onion chopped into small pieces
3 cloves garlic
salt and pepper to taste
1 and 1/2 cups of cranberries (fresh or frozen)
1/2 cup of toasted sliced almonds
2 tablespoons finely chopped fresh sage (or use a 2 teaspoons of poultry spice (or ground sage) if you don't have fresh sage)

saute the onion and the fennel in about a tablespoon of olive oil until soft
add garlic continue to saute for about a minute
add salt and pepper (couple of dashes /grinds of each)

In an oven proof casserole combine the rice, fennel mixture, cranberries, sage and almonds. Mix well and heat through just prior to serving. I heated mine at 300 for about 35 minutes.

This is a nice nutty alternative to bread stuffing. GF (Gluten-free) bread stuffing sometimes turns to mush so I just cook this outside the turkey in a casserole dish.