Cranberry Pecan Wild Rice Stuffing Recipes

Steps:

• Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
• While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
• Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Steps:

• Put water and sugar in medium saucepan over medium heat.
• Heat to simmer, stirring constantly, until sugar is dissolved.
• Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
• Do not overcook; you want the cranberries to stay relatively whole.
• Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
• Melt the butter in a large saucepan over medium heat.
• Add onion and celery and cook, stirring often, until softened, about 4 minutes.
• Add wild rice and cook, stirring, for 1 minute.
• Add stock, salt, thyme and pepper.
• Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
• Remove from heat and let stand, covered, for 15 minutes.
• Drain the wild rice of excess cooking liquid, if necessary.
• Add the wild rice mixture and the toasted pecans to the cranberries.
• Toss to mix well.
• Use as a turkey stuffing or bake separately.
• To bake separately, heat the oven to 350 degrees.
• Place in a buttered 13x9 inch baking dish.
• Bake, covered, until heated through, 30 to 40 minutes.

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.

Steps:

• Prepare rice according to package directions.
• In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
• Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.