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.
WILD RICE, SAUSAGE AND FENNEL STUFFING
Categories Rice Side Sauté Thanksgiving Stuffing/Dressing Sausage Fennel Bon Appétit
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
CRANBERRY-WILD RICE STUFFING
Bread stuffing is classic for Thanksgiving, but it isn't the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 285 milligrams, Sugar 3 grams, TransFat 0 grams
WILD RICE AND QUINOA BREAKFAST STUFFING
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Provided by Mark Bittman
Categories breakfast, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-high heat, combine 4 cups water with wild rice and fennel seeds; bring to a boil. Reduce heat to medium, then cover and cook for 30 minutes. Add quinoa and continue cooking, covered, until grains are just tender, about 20 minutes more. Drain if necessary and set aside.
- Meanwhile, put olive oil in a large, deep pan over medium-high heat. Sauté sausage, breaking it up with a fork or wooden spoon, until it is cooked through, about 10 minutes. Transfer sausage to a bowl with a slotted spoon. Add chopped fennel and onion to pan and sauté over medium-high heat until vegetables are soft and golden, about 10 minutes more.
- Add rice-quinoa mixture and sausage to vegetables and cook until everything is warmed through, about 5 minutes. Sprinkle with salt and pepper; serve hot or at room temperature, sprinkled with toasted nuts, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 3 grams
NELDA'S SAUSAGE AND RICE DRESSING
This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Nutrition Facts :
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.
WILD RICE FENNEL & SAUSAGE STUFFING, ORIGINAL
Steps:
- In a saucepan, combine the rice, fennel seeds, stock and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45 to 55 minutes or until the rice is tender and drain the rice over a sieve. In a heavy skillet, over moderate heat, cook the sausage until it is no longer pink. Pour off the fat. Grind the sausage in a food processor until fine. In the same skillet, melt butter and cook the onion, stirring occasionally, until onion is softened. Add the chopped fennel and cook the mixture, covered, stirring occasionally, for 5 to 7 minutes, or until the fennel is crisp tender. In a bowl, combine the rice, the sausage, the fennel mixture and salt and pepper to taste. Toss the mixture well.
WILD RICE AND SAUSAGE STUFFING
A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.
Provided by sugarpea
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crumble and cook the sausage, drain and set aside.
- Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
- Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
- Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
More about "wild rice fennel sausage stuffing original recipes"
WILD RICE, FENNEL, AND SAUSAGE STUFFING | GOOD DECISIONS
From gooddecisions.com
Estimated Reading Time 1 min
SAVORY WILD RICE AND SAUSAGE STUFFING | HY-VEE - HY …
From hy-vee.com
WILD RICE AND SAUSAGE STUFFING RECIPE - PILLSBURY.COM
From pillsbury.com
WILD RICE SAUSAGE STUFFING RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
ROASTED FENNEL & ITALIAN SAUSAGE STUFFING - EATINGWELL
From eatingwell.com
WILD RICE FENNEL STUFFING | THE RUSTIC FOODIE®
From therusticfoodie.com
4.7/5 (6)Total Time 1 hr 25 minsCategory Side DishPublished Oct 26, 2017
EASY SAUSAGE STUFFING RECIPE WITH FENNEL AND LEEKS
From fromachefskitchen.com
WILD RICE + SAUSAGE STUFFING | CLEAN FOOD CRUSH
From cleanfoodcrush.com
WILD RICE “STUFFING” WITH SWEET ITALIAN SAUSAGE AND FENNEL
From pfc.coop
WILD RICE AND FENNEL STUFFING RECIPE | DR. MCDOUGALL
From drmcdougall.com
THE ULTIMATE THANKSGIVING STUFFING RECIPE - THE NEW YORK TIMES
From nytimes.com
WILD RICE STUFFING WITH SAUSAGE AND FENNEL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love