WILD RICE DRESSING
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Rice Mushroom Leek Stuffing/Dressing Pecan Vegetarian Dairy Free Peanut Free Soy Free Wheat/Gluten-Free Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
- Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
- Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
- Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
- Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
- Do Ahead
- Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.
SAVORY RICE STUFFING
This rice stuffing goes well with either meat or poultry. The use of rice instead of bread is a nice change and the cinnamon is an unexpected taste that goes well with any holiday meal.
Provided by Nodakian
Categories White Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice as per package instructions using chicken stock instead of water. Keep additional stock for later if the stuffing is too dry. Fluff rice with a fork and set aside rice to cool a little. Do not use a sticky rice for this recipe.
- In a large skillet brown the bacon and remove to paper towel to drain. Retain about 4 tablespoons of bacon drippings to saute onion, carrots and celery. Cook until veggies are soft but not mushy. In a large bowl combine cooked veggies, bacon, rice, raisins, almond, cinnamon, salt and pepper. Amounts of salt vary greatly depending upon how salty the bacon is so taste before salting. If dish is too dry add some additional chicken stock. Place in baking dish, cover and bake at 350 for 20-25 minutes.
Nutrition Facts : Calories 828.8, Fat 35.7, SaturatedFat 10.1, Cholesterol 47.6, Sodium 951, Carbohydrate 105.7, Fiber 6.8, Sugar 29.7, Protein 23.1
MOIST AND SAVORY STUFFING
Steps:
- Heat the oven to 350 degrees F.
- Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
- Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.
SAVORY SAUSAGE STUFFING
I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
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