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.
HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE
This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.
Provided by CarrieOkii
Categories Pork
Time P1DT3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
- Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
- Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
- Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
- To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
- (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).
Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6
WILD RICE AND CORNBREAD DRESSING
Make and share this Wild Rice and Cornbread Dressing recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan, bring 3 cups water to a boil.
- Stir in wild rice and 1 teaspoon salt.
- Return to a boil, cover, and simmer over low heat 50 minutes.
- Drain in a large coarse sieve.
- In a 12-inch skillet over medium heat, melt butter.
- Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened.
- Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
- Add broth, parsley and salt and pepper to taste.
- Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil.
- (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
- Serve hot.
Nutrition Facts : Calories 174.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 11.4, Sodium 332.7, Carbohydrate 26.3, Fiber 2.5, Sugar 2.5, Protein 6.7
"BIG BILL'S" WILD RICE & CORNBREAD DRESSING
Taking the extra time to make the "scratch" cornbread is what makes this Dressing special, My Family LOVES the Wild Rice and Cornbread combination, I hope yours will as well. ENJOY !!!
Provided by Bill Wentz
Categories Other Side Dishes
Time 1h35m
Number Of Ingredients 22
Steps:
- 1. First things first....let's make the cornbread!!! preheat oven to 375*. In a large mixing bowl combine eggs, buttermilk and 4 tbs of melted butter whisk to combine. in a separate large bowl combine your cornmeal, flour, baking powder, sugar, salt and baking soda whisk to combine. Add your wet ingredients to your dry and stir until just combined. pour batter into prepared 9" baking dish bake for 30 minutes at 375* remove from oven and let stand 10 minutes.
- 2. I always cook my rice ahead of time. Combine 2 cups chicken stock water and rice in medium saucepan bring to just a boil cover reduce heat and simmer 1 hour, drain rice and transfer to large bowl.
- 3. Heat EVOO in skillet add onion and celery, salt, pepper, and a dash of sage. cook until softened about 5 minutes, add the fresh parsley and thyme and cook 1 more minute, remove from heat and add to bowl of rice mixture.
- 4. at this time take your cooled cornbread and crumble it into the large bowl of rice mixture and stir to combine.
- 5. Transfer Mixture into prepared baking dish (13x9x2) drizzle with 1/2 cup of chicken stock and 1/4 cup of melted butter. Bake until golden and crispy, about 25 minutes
WILD RICE WITH PINE NUTS
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
- Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 29 grams, Carbohydrate 52 grams, Fat 42 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 986 milligrams, Sugar 10 grams, TransFat 0 grams
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