BROWN AND WILD RICE-PECAN STUFFING
This stovetop recipe would make a tasty addition to your Thanksgiving table. Both wild and brown rice reach the perfect level of tenderness (without getting mushy); the wild rice gets a bit of a head start so that everything cooks to the ideal texture at the end. You can make this a couple of days ahead; reheat either in the microwave, in a Dutch oven on the stovetop with a splash of stock, or in a casserole dish in a 350°F oven.
Provided by Adam Dolge
Time 1h35m
Yield Serves 12 (serving size: about 2/3 cup)
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium. Add onion, celery, carrots, and wild rice; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add butter, garlic, sage, and rosemary; cook, stirring constantly, 1 minute. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and pour in stock. Increase heat to high, and bring to a boil. Cover and reduce heat to low; simmer 10 minutes.
- Add brown rice; cover and simmer until rice is tender and most of the liquid has been absorbed, about 1 hour. Remove from heat; let stand, covered, 10 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon onto a serving platter. Top with cherries, pecans, and celery leaves.
Nutrition Facts : Calories 208, Carbohydrate 32 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 221 mg, Sugar 7 g, UnsaturatedFat 6 g
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
WILD RICE & PECAN STUFFING FOR POULTRY
Make and share this Wild Rice & Pecan Stuffing for Poultry recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
- Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
- Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
- Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
- Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
- Pour mushroom mixture over the rice.
- Stir in the beaten eggs and remaining 1/2 cup stock.
- Add pecans & parsley.
- mix well.
- Ready to stuff your favorite bird as soon as it has cooled.
Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 6, Cholesterol 55.6, Sodium 528.4, Carbohydrate 39.7, Fiber 3.4, Sugar 3.1, Protein 10.5
CORNISH GAME HENS WITH WILD RICE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
- Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.
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.
WILD RICE STUFFING WITH ORANGE & PECAN
This is a fabulous side dish to serve at a BBQ, especially with chicken or seafood. You can also use this to stuff squash - precook the squash fill the cavity with this stuffing bake 25 minutes Some wild rice are partially cooked before packaging so check the instructions on the box you may need less liquid when cooking the rice The recipe was originally from the cookbook 1,000 Low Fat Recipes. The recipe lends itself well to make ahead and reheat - Cover if reheating. If you wish this to be vegetarian use vegetable stock in place of the chicken stock.
Provided by Bergy
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
- Saute the garlic, shallots& leek in the oil until golden.
- Add celery& saute another 2 minutes.
- Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
- Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.
Nutrition Facts : Calories 260.1, Fat 12.3, SaturatedFat 1.3, Sodium 335.8, Carbohydrate 32.2, Fiber 4.7, Sugar 6.7, Protein 8.2
WILD RICE WITH CRANBERRIES & PECANS
I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.
Provided by P48422
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
- If any liquid is still remaining after the rice is cooked, drain the rice.
- Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
- Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
- Add the sage, thyme and parsley and saute 1 minute more.
- Remove from heat.
- Mix in the rice, the pecans and the cranberries.
- Taste and adjust the salt and pepper to taste.
- Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
- You can use all wild rice or all barley.
- Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
- You can certainly use it to stuff poultry, though.
Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9
WILD RICE STUFFING FOR TURKEY
This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)
Provided by MCBETH24
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
- Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
- Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).
Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g
CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE
Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.
Provided by CindiJ
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
- Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
- Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2
WILD RICE STUFFING
Provided by Craig Claiborne
Categories side dish
Time 1h20m
Yield About 7 cups
Number Of Ingredients 9
Steps:
- Prepare the wild rice and set it aside.
- Preheat the oven to 350 degrees.
- Finely chop the liver and set it aside.
- Toast the chopped pecans lightly in a skillet.
- Heat the butter in a heavy skillet and add the onion and celery. Cook, stirring, until wilted. Add the mushrooms and chopped liver. Add salt and pepper. Cook, stirring, about five minutes.
- Add the wild rice and pecans and blend thoroughly. Let cool.
- Stuff and roast the turkey. Heat any leftover stuffing separately in a skillet atop the stove and serve with the carved turkey.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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.
WILD RICE STUFFING WITH DRIED APRICOTS AND PECANS
Make and share this Wild Rice Stuffing with Dried Apricots and Pecans recipe from Food.com.
Provided by Diana Adcock
Categories Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
- salt and 2 cups water.
- Bring to a boil.
- Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
- If all the liquid isnt absorbed dont worry about it, as long as the rice is done.
- Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
- Taste and add remaining salt if you want and pepper to taste.
- Drain if needed.
- Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 256, Fat 6.2, SaturatedFat 0.7, Cholesterol 1.8, Sodium 255.2, Carbohydrate 44.1, Fiber 5, Sugar 10.2, Protein 8.9
WILD RICE STUFFING
I grew up in Minnesota and we ate a lot of wild rice. This stuffing recipe was my Aunt Lorraine's and I continue to use it every time I stuff a turkey. The success depends on the correct amount of spices. I just keep adding until you can smell them in the next room and then it is ready. Besides the spices listed, use salt and pepper to taste. Make the night before but do not stuff the turkey until just before ready to roast.
Provided by looneytunesfan
Categories Poultry
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil cut up giblets and neck until tender.
- Save the water.
- Grind giblets and shredded neck meat and place in a large bowl (I use the roasting pan).
- Chop onion and celery and saute in the butter until tender.
- Add to the giblet meat.
- Break up the French bread and add the chunks to the giblets, onion and celery.
- Pour boiling water over the wild rice and drain.
- Do not skip this step.
- Add the drained wild rice to the mixture in the bowl.
- Add enough giblet water to moisten.
- Add the spices and one egg.
- Knead the mixture until well blended, adding more spices and/or giblet water as needed.
- Refrigerate overnight and stuff mixture into turkey just before ready to roast.
- May be cooked separately covered with foil for about an hour to an hour and a half in a 325 degree oven.
Nutrition Facts : Calories 190.1, Fat 9.7, SaturatedFat 5.5, Cholesterol 52.2, Sodium 204.5, Carbohydrate 18.9, Fiber 1.7, Sugar 1.2, Protein 7.1
WILD RICE AND TOASTED PECAN PILAF
Categories Onion Rice Side Bake Pecan Bell Pepper Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
- In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
APRICOT-PECAN WILD RICE
Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
WILD RICE, CRANBERRY AND PECAN DRESSING
Make and share this Wild Rice, Cranberry and Pecan Dressing recipe from Food.com.
Provided by Rodger
Categories Rice
Time 1h45m
Yield 1 9X13 pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Put water and sugar in medium saucepan over medium heat.
- Heat to simmer, stirring constantly, until sugar is dissolved.
- Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
- Do not overcook; you want the cranberries to stay relatively whole.
- Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
- Melt the butter in a large saucepan over medium heat.
- Add onion and celery and cook, stirring often, until softened, about 4 minutes.
- Add wild rice and cook, stirring, for 1 minute.
- Add stock, salt, thyme and pepper.
- Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Drain the wild rice of excess cooking liquid, if necessary.
- Add the wild rice mixture and the toasted pecans to the cranberries.
- Toss to mix well.
- Use as a turkey stuffing or bake separately.
- To bake separately, heat the oven to 350 degrees.
- Place in a buttered 13x9 inch baking dish.
- Bake, covered, until heated through, 30 to 40 minutes.
BROWN RICE AND PECAN STUFFING
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield About 8 cups, enough for a 12-pound turkey
Number Of Ingredients 11
Steps:
- Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
- Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
- Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
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