CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
WILD RICE CHESTNUT STUFFING
If you're a fan of rice stuffing and nuts, you'll love this flavorful version featuring chestnuts. The recipe yields enough to stuff a 10- to 12-pound turkey.-Mildred Sherrer, Roanoke, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 cups (enough to stuff one 10- to 12-pound turkey).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., Meanwhile, with a small sharp knife, score an "X" on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats. , Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 40-50 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 283mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING
Steps:
- Preheat the grill to high heat.
- Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes.
- Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.
- Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving.
- Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey.
CHESTNUT, MUSHROOM AND RICE STUFFING
The mushrooms make this stuffing rich, earthy and flavourful. We made this for Canadian Thanksgiving this week, It was light and everyone raved about it. A really easy and forgiving recipe. Easy to do outside the bird. We were able to find a 200 gram vacuum-sealed package of cooked chestnuts from France that made that ingredient very easy to add. We didn't add any salt at all...your choice. Our newspaper got the original recipe from www.riceinfo.com
Provided by Shugar
Categories Brown Rice
Time 2h
Yield 1 large casserole, 10 serving(s)
Number Of Ingredients 17
Steps:
- For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
- In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
- Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
- Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
- Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
- Add rice, chestnuts and parsley to skillet mixture and let cool completely.
- Toss the mixture with eggs until well combined.
- IF YOU WANT TO COOK THIS IN THE BIRD:.
- Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
- Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
- Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
- Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.
Nutrition Facts : Calories 1120.4, Fat 43.8, SaturatedFat 14, Cholesterol 370.6, Sodium 846.5, Carbohydrate 69.4, Fiber 2.3, Sugar 2.6, Protein 102.4
WILD RICE AND SAUSAGE STUFFING
A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.
Provided by sugarpea
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crumble and cook the sausage, drain and set aside.
- Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
- Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
- Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
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 DRESSING WITH APPLES AND CHESTNUTS
Categories Fruit Onion Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Apple Fall Winter Chestnut Parsley Wild Rice Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE
I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit.
Provided by Dr. Chef
Categories Long Grain Rice
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan.
- Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet.
- Sauté onion, celery, garlic and shallot over medium heat until translucent.
- Add sausage. Brown.
- Add sage, salt, and pepper.
- Add to rice/cornbread mixture. Toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
Nutrition Facts : Calories 288.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 28.1, Sodium 747.9, Carbohydrate 24, Fiber 2.2, Sugar 2.5, Protein 10.9
WILD RICE STUFFING WITH CHESTNUTS AND SAUSAGE
Make and share this Wild Rice Stuffing With Chestnuts and Sausage recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter a shallow 13x9" baking dish. Bring a large saucepan of water to boil. Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. Drain well.
- Meanwhile, melt 2 tablespoons butter in a medium saucepan. Add the chopped onions, garlic, and celery and cook over mmoderately high heat, stirring occasionally, until softened, about 6 minutes. Add the jasmine rice and cook for 2 minutes, stirring. Add 2 1/2 cups of water and 1 teaspoons of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes. Fluff the jasmine rise with a fork and transfer to a large bowl.
- In a medium skillet, melt the remaining 2 tablespoons of butter. Add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out. Add the onions to the jasmine rice.
- Add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes. Stir in the chives, sage, and thyme and scrape the mixture into the bowl. Add the chestnuts and drained wild rice, season with salt and pepper and stir gently.
- Add the broth to the skillet and scrape up any browned bits stuck to the bottom of the pan. Boil until the broth is reduced to 1 1/2 cups, about 10 minutes. Make a slurry from 2 tablespoons cornstarch and 2 tablespoons water and add to the reduced broth. Cook, stirring, until thickened, 2-3 minutes. Stir the broth into the rice stuffin and spread the stuffing in the prepared dish. Cover with foil and bake until sizzling, about 30 minutes. Serve hot.
- Unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking.
Nutrition Facts : Calories 399.8, Fat 14.9, SaturatedFat 6, Cholesterol 37.4, Sodium 266.9, Carbohydrate 53.7, Fiber 2.6, Sugar 1.9, Protein 12.7
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