WILD RICE AND SAUSAGE STUFFING RECIPE - PILLSBURY.COM
Check out this flavorful wild rice and pork sausage dish that can either be used as a turkey stuffing or a tasty side dish.
Provided by Pillsbury Kitchens
Total Time 1 hours 40 minutes
Prep Time 5 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In large saucepan, bring chicken broth to boiling. Add wild rice; cover and simmer 40 minutes. Add white rice; cover and simmer an additional 25 minutes or until rice is tender. Drain off any remaining liquid.
- Meanwhile, in large skillet, cook sausage, celery and onion until sausage is no longer pink, stirring frequently. Drain. Combine sausage mixture and rice mixture.
- Use to stuff turkey, or place in greased 2-quart casserole or glass baking dish and cover with foil; bake at 350°F. for 25 to 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 150 , CarbohydrateContent 25 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 1 g, ServingSize 1/12 of Recipe, SodiumContent 340 mg, SugarContent 1 g
CRANBERRY-WILD RICE STUFFING RECIPE - NYT COOKING
Bread stuffing is classic for Thanksgiving, but it isn’t the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.
Provided by Nancy Harmon Jenkins
Total Time 2 hours 15 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
- Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
- Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
- Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
- Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.
Nutrition Facts : @context http//schema.org, Calories 334, UnsaturatedFatContent 9 grams, CarbohydrateContent 33 grams, FatContent 18 grams, FiberContent 4 grams, ProteinContent 11 grams, SaturatedFatContent 8 grams, SodiumContent 285 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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WILD RICE STUFFING RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 40 minutes
Category Side Dishes
Calories 279 calories per serving
- 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.
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- Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.
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- If you don’t stuff your turkey, you really don’t need to truss it. But if you do stuff your bird, trussing helps keep the stuffing in its proper place, especially when you are moving the turkey from the roasting pan to the cutting board. Here’s the simplest way to do it.Place the turkey breast side up on the rack in the roasting pan. Criss-cross the legs and use a piece of butcher’s twine to tie them together at the ends, just above the joint. Wrap the twine twice around the legs to make sure they are secure. Take a long piece to twine and loop it around the body of the bird, so that the wings are pressed against the breast. Tightly tie the twine in a knot or bow at the top of the breast. The trussed turkey is now ready to roast.
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