WILD CRANBERRY PLANT RECIPES

Name: Cranberry-Pecan Wild Rice Stuffing
Cook time: 25 min
Total time: 55 min
Yield: 6-8
Ingredients: 4 tablespoons unsalted butter, plus more, for the dish; 1/2 cup finely chopped onion; 1/4 cup finely chopped celery; 2 teaspoons finely chopped fresh thyme leaves; Kosher salt and freshly ground black pepper; 3 cups cooked wild rice; 2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving; 2/3 cup toasted pecan pieces, chopped; 1/2 cup dried cranberries; 1/3 cup dried apricots, chopped

CRANBERRY-PECAN WILD RICE STUFFING RECIPE | FOOD NETWOR…

Cranberry-Pecan Wild Rice Stuffing Recipe | Food Networ… image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Total Time 55 minutes

Cook Time 25 minutes

Yield 6-8

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

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.

CRANBERRY WALNUT PUMPKIN BREAD RECIPE: HOW TO MAKE IT

Cranberry Walnut Pumpkin Bread Recipe: How to Make It image

This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.

Provided by Taste of Home

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 1 loaf (16 piece each)

Number Of Ingredients 13

Ingredients

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

Steps:

In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 201 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 28g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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