RICE DRESSING
This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
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.
WILD RICE WITH ROSEMARY AND CASHEW STUFFING
Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.
Provided by GADZUBA
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
- Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 31 g, Cholesterol 0.3 mg, Fat 17.6 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 846.9 mg, Sugar 4.1 g
WILD RICE STUFFING
This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
- Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
- Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
- Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
- Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
- 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.
RICE STUFFING
Herbs, dried fruit, and bacon instill a wonderful blend of flavor to this distinctive rice stuffing that's perfect for turkey - ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
- Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.
Nutrition Facts : Calories 170, Carbohydrate 198 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg
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.
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