ROAST CHICKEN WITH WILD RICE DRESSING
This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
- Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
- For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
- Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
- Serve the chicken with the dressing on the side.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
ROASTED CHICKEN WITH WILD RICE STUFFING
My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.
Provided by Bonnie G 2
Categories Rice
Time 50m
Yield 1 Chicken, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a skillet over medium heat.
- Add onion, garlic, carrot and herbs.
- Sauté for 5 minutes, then add the wine.
- Simmer for about 10 minutes to reduce the wine to a tight paste.
- Add the wild rice, rye bread and mushrooms.
- Stir and season with salt and pepper.
- Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
- Mix thoroughly until evenly moistened.
- Stuff chicken, and bake as desired until done.
- Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.
Nutrition Facts : Calories 362.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 61.8, Sodium 288, Carbohydrate 42.1, Fiber 5.5, Sugar 5.2, Protein 10.5
WILD RICE, MUSHROOM, AND HAZELNUT STUFFING
Make and share this Wild Rice, Mushroom, and Hazelnut Stuffing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
- Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
- Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
- Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
- In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
- Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
- In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
- Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
- Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
- Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).
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