CORNBREAD, WILD MUSHROOM, AND RICE STUFFING
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1784 RETRIEVED 11/22/2006 19:00
Provided by EJ in Houston
Categories < 30 Mins
Time 30m
Yield 8 cups, 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425°. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
- Melt 2 T butter in a small skillet. Cut cornbread into 2"-thick slices. Place, cut side down, on a 17x12" baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
- Heat remaining 4 T butter in a medium skillet on med-high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minute
- Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minute
- Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
- Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.
Nutrition Facts : Calories 279, Fat 27.3, SaturatedFat 9.1, Cholesterol 36.6, Sodium 368.7, Carbohydrate 6.9, Fiber 2.4, Sugar 1.6, Protein 4.1
CORNBREAD AND WILD RICE DRESSING WITH PINE NUTS AND PARSLEY
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.
- For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
- Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.
- Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.
CORNBREAD, WILD RICE AND SAUSAGE STUFFING
I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.
Provided by Elizabeita
Categories < 60 Mins
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Sweat vegetables until tender in 1 tbsp butter.
- Make package of rice according to directions on box.
- Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
- put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
- Empty cornbread stuffing mix into large bowl.
- Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
- 7. Toss in rice, celery, onions, and sausage and mix until combined.
- 8. Add poultry seasoning and sage to taste.
Nutrition Facts : Calories 175.9, Fat 7.3, SaturatedFat 4, Cholesterol 15.2, Sodium 425.9, Carbohydrate 24, Fiber 4.4, Sugar 2.1, Protein 4.1
CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
- Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
- Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.
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.
TOASTED CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING
Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Melt 2 tablespoons butter in a medium skillet. Place cornbread on a rimmed baking sheet. Brush with melted butter. Toast in oven until golden brown, 10 minutes. Transfer to a wire rack; let cool completely.
- Heat remaining 1/4 cup butter in the skillet over medium-high heat. Add shallots and celery; cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, herbs, salt, and pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in wine; cook until it has been absorbed, about 1 minute. Stir in cream. Cook 30 seconds; remove from heat.
- Crumble cornbread into a large bowl. Add the mushroom mixture, pecans, and stock; toss. To cook stuffing in turkey: Stuff as in our Roast Turkey with Quince Glaze recipe. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; bake at 425 degrees until golden brown, about 30 minutes.
MUSHROOM CORNBREAD DRESSING
This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- For cornbread, combine the first 4 ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack., In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble cornbread over mixture. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean.
Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
CORN BREAD, WILD MUSHROOM AND PECAN STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In large, deep skillet, melt butter over medium heat. Add chopped onion, celery, carrot and garlic. Saute, stirring, for 5 to 7 minutes, until tender. Add portobello, shiitake and oyster mushrooms, and season with salt and pepper. Cook for another 5 minutes, or until mushrooms have cooked. Remove from heat, and cool to room temperature. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 400 degrees. In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley. Season to taste with salt and a teaspoon of pepper. Add milk, mixing well. Add optional turkey drippings to taste.
- Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil. Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 0 grams
WILD RICE DRESSING WITH MUSHROOMS AND CHILE CRISP
This earthy side dish stands out brilliantly with its mix of mushrooms, wild rice and chile crisp. The contrast between the rice and mushrooms provides textural interest: soft and firm, tender and chewy. Halve any larger mushrooms lengthwise to help them cook evenly. And be generous with the chile crisp, making sure to stir the mixture well. All of those crunchy bits carry flavor - and a mighty punch of savory heat.
Provided by Nik Sharma
Categories grains and rice, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
- Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
- In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
- Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
- Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
- Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.
WILD RICE STUFFING WITH WILD MUSHROOMS
Categories Fruit Herb Mushroom Rice Side Bake Thanksgiving Stuffing/Dressing Pear Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
- Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
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