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.
HEARTY RICE DRESSING
At church socials and family reunions, this satisfying dressing has always been well received. It's a favorite with our family, too. I cut back on the recipe to serve a smaller group. -Ruth Hayward, Lake Charles, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 50 servings.
Number Of Ingredients 15
Steps:
- Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain., In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice., Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 293mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
RICE DRESSING
This came from the Justin Wilson Website. I only get to eat this when I'm going through LA on my way to see family in MS, so when I saw this I was overjoyed. Mostly posting this so I don't lose it!! :)
Provided by Jessica K
Categories Cajun
Time 1h
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet over medium-high heat, sauté the onions, bell pepper, and parsley in the oil until the onions are clear.
- Then add the garlic and sauté another 5 minutes. Stir in the meat, making sure it mixes well with the vegetables, and cook until the meat is browned.
- Pour in the stock, taste for salt, then add the hot sauce and Worcestershire, and mix well.
- Stir in the rice, mix well, then pour into a small greased casserole dish and bake for 45 minutes.
Nutrition Facts : Calories 630.9, Fat 28.3, SaturatedFat 10.2, Cholesterol 103.6, Sodium 124.2, Carbohydrate 57.8, Fiber 1.3, Sugar 1.8, Protein 32.9
BASMATI RICE DRESSING
I love rice and I like this recipe because it has the starchy comfort we want in Thanksgiving stuffing but flourless and lighter.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield about 8 cups
Number Of Ingredients 14
Steps:
- Make the dressing: Heat a large pot with low sides or a large skillet and add the olive oil. Heat the oil and when it begins to smoke lightly, add the garlic and onions. Season with salt and add the red pepper flakes, cumin, ginger and coriander and stir to blend. Cook over medium heat until the garlic and onions become translucent, 5 to 8 minutes. Stir in the rice and stir to blend. Toast the rice with the onions and spices for a minute, and then add the chicken stock. Simmer over low heat until the rice is almost cooked, 16 to 18 minutes. Resist the temptation to stir the rice. Transfer the rice to a large bowl, flake with a fork and allow it to cool at room temperature for a few minutes.
- Finish the dressing: Preheat the oven to 350 degrees F. Stir in the slivered almonds, golden raisins, pear slices and the egg into the rice. Place into a rectangular baking dish, cover, and bake until golden and cooked through, 45 to 50 minutes.
DIRTY RICE DRESSING
Steps:
- Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
- In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
- Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
- Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.
MINNESOTA WILD RICE DRESSING
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
Time 1h
Yield 12
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, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g
CAJUN RICE DRESSING
Make and share this Cajun Rice Dressing recipe from Food.com.
Provided by islandgirl77551
Categories Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large deep skillet, brown sausage and drain excess grease.
- Add green pepper, celery, onion, and garlic to sausage and saute until softened.
- Add chicken livers, rice, chicken broth, cajun seasoning and Tabasco sauce to skillet and stir to mix well.
- Simmer over medium heat until liquid is absorbed and rice is cooked.
Nutrition Facts : Calories 434.6, Fat 13.4, SaturatedFat 4.3, Cholesterol 157.7, Sodium 846.2, Carbohydrate 55, Fiber 1.8, Sugar 1.6, Protein 20.6
CAJUN DIRTY RICE DRESSING
My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851
Provided by FolkDiva
Categories Cajun
Time 1h40m
Yield 20 , 20 serving(s)
Number Of Ingredients 18
Steps:
- Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes.
- Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
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