WILD RICE STUFFING FOR TURKEY RECIPE | ALLRECIPES
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
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12 servings
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, CarbohydrateContent 19.7 g, CholesterolContent 21.4 mg, FatContent 10.3 g, FiberContent 1.8 g, ProteinContent 3.9 g, SaturatedFatContent 5.6 g, SodiumContent 606.8 mg, SugarContent 1.2 g
MINNESOTA WILD RICE DRESSING RECIPE | ALLRECIPES
This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!
Provided by MARJK
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 417.9 calories, CarbohydrateContent 20.4 g, CholesterolContent 82.5 mg, FatContent 31.6 g, FiberContent 1 g, ProteinContent 12.7 g, SaturatedFatContent 11.2 g, SodiumContent 834.9 mg, SugarContent 2.2 g
More about "wild rice thanksgiving recipes"
WILD RICE AND SAUSAGE STUFFING RECIPE - THANKSGIVING.FOOD.COM
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 751.7 per serving
- Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
THANKSGIVING DINNER: GLUTEN-FREE WILD RICE STUFFING
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category Thanksgiving, main dish, side dish
- In a large, deep sauté pan, melt 2 tablespoons butter over medium-high heat. Add prosciutto slices to skillet. Reduce heat to medium and cook until prosciutto is darker in color and starts to become crispy. Remove from skillet and set aside.In the same skillet add remaining 4 tablespoons of butter and onion. Cook over medium heat for 4–5 minutes until onion softens and is translucent. Add cumin seed to the pan as well as both types of rice. Stir, and cook for 2–3 minutes until the rice is toasted and fragrant. Add chicken broth and orange zest to the pan. At this point you may want to add about 1/2 teaspoon of salt if your chicken broth isn't salted. Bring to boil; reduce heat and cover. Let it simmer on medium-low for about 1 hour.Meanwhile prepare pecans by placing them in a medium nonstick skillet with the syrup and the cayenne. Cook over medium heat until the syrup bubbles and eventually "disappears" and the nuts become sticky and toasted. Remove nuts from the pan and set aside with the prosciutto.Check the rice. If there is a small amount of liquid remaining and the rice is mostly cooked, add the cherries and nuts to the skillet. Cook for 2–3 minutes, stirring occasionally until the rest of the liquid has cooked off and the cherries have plumped a bit. Transfer rice mixture to a serving dish. Crumble the prosciutto and sprinkle the onions over the top. Serve.
WILD RICE STUFFING RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Calories 192 calories per serving
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
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