WILD RICE 'N' BREAD DRESSING
Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
SLOW COOKER SOURDOUGH & FRESH HERB STUFFING
This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection - plus, it's vegetarian and dairy-free!
Provided by Kare for Kitchen Treaty
Time 6h30m
Number Of Ingredients 16
Steps:
- Grease the bottom and sides of the Crock Pot with olive oil.
- Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
- Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
- Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
- Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
- Cook on low for 4-6 hours, until the edges are golden brown.
- Top with fresh herbs before serving, if desired.
SLOW-COOKED WILD RICE
This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries-and it always makes people happy. -Janet Mahowald, Rice Lake, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 cups
Number Of Ingredients 8
Steps:
- In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.
Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1059mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
CROCKPOT WILD RICE STUFFING WITH CRANBERRIES
Savory Wild Rice Stuffing with Cranberries and Mushrooms. A gluten free and vegan stuffing, made easy in the slow cooker!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 5h20m
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
- In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
- Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of about twelve), about 1 cup, Calories 218 kcal, Carbohydrate 38 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Fiber 7 g, Sugar 3 g
WILD RICE STUFFING
Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
SLOW-COOKER SOURDOUGH AND WILD RICE STUFFING
Simplify your holiday cooking with an easy-on-the-cook slow cooker stuffing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 300°F. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
- Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
- Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 135, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg
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