Rice Stuffing For Turkey Recipes

Steps:

• Cook the rice in 3½ cups water.
• Sauté the onion through garlic in the butter.
• Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
• Stuff the bird just before cooking.

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

Steps:

• Cook rice as directed on package.
• brown pork,saute onions,celery and mushrooms.
• Mix all,add spices to taste.
• Use to stuff (20 pound)turkey or bake in casserole.

Steps:

• Put rice into large pot of water about 8 cups. Simmer for 45 min to an hour just until the wild rice has started to burst. Drain water and allow to cool to room temperature. While the rice is cooking, chop up the mushrooms, onion, and celery and saute, celery should still be firm once cooked. When rice is cooled add it to the vegetable mixture with all remaining ingredients seasoning for taste.
• Take cheese cloth and line inside of turkey with enough extra to tie up later. Spoon stuffing mixture into the cheesecloth/turkey tie closed. If you have extra put it into another piece of cheesecloth and put this into the bottom of the roaster so that it is in the pan juices later.
• Cook turkey as normal.
• **I have used a prepackaged rice mix to make this as well it is called "Lundberg Wild Blend" 1 package is the perfect amount for this recipe just replace for both of the above rice amounts. I get it from our Walmart Supercentre.
• Additional seasoning can be added as well for instance if you really like sage in your stuffing there is no reason why you could not add it here as well.

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).

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.

Steps:

• Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside.
• Melt the butter in a skillet over med-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes.
• Stir in the sausage, breaking it up into pieces. Cook until no longer pink. Stir in cooked wild rice, pecans and parsley.