Cranberry Pecan Wild Rice Stuffing Recipes

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CRANBERRY PECAN BROWN RICE STUFFING



Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 11

2 cups Minute® Brown Rice, uncooked
½ cup dried cranberries
1 teaspoon dried orange peel
½ cup chicken stock
1 tablespoon margarine
½ cup celery, finely chopped
2 tablespoons shallots, finely chopped
1 teaspoon poultry seasoning
½ cup pecans, chopped and toasted
¼ cup fresh parsley, chopped
1 pinch salt and ground black pepper, to taste

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

WILD RICE, FRUIT, AND PECAN STUFFING



Wild Rice, Fruit, and Pecan Stuffing image

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Provided by Sarah Dickerman

Categories     Fruit     Side     Thanksgiving     Dinner     Stuffing/Dressing     Cranberry     Apricot     Pecan     Fall     Healthy     Low Cholesterol     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1 1/2 tablespoons olive oil
3 large celery stalks, finely chopped
1 cup finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 cups low-salt chicken or turkey broth
1 bay leaf
1 teaspoon kosher salt plus more
3/4 cup (3 ounces) pecans
1/2 cup dried cranberries
1/4 cup (about 3 ounces) dried apricots, coarsely chopped
1/4 cup (about 2 1/2 ounces) golden raisins
Freshly ground black pepper
1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
1 1/2 cups thinly sliced small celery stalks (from celery heart)
1/2 cup celery leaves from celery heart, coarsely chopped

Steps:

  • Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
  • Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
  • Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
  • Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

Steps:

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

CRANBERRY-WILD RICE STUFFING



Cranberry-Wild Rice Stuffing image

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

1 pound wild rice
1 bay leaf
6 tablespoons butter, more for greasing baking dish
2 medium yellow onions, diced
4 Italian-style sweet fennel sausages
3 cups cranberries (258 grams)
2 teaspoons kosher salt (12 grams), or to taste
1 teaspoon black pepper
2 to 3 teaspoons chopped fresh sage (optional)

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

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

CRANBERRY PECAN STUFFING



Cranberry Pecan Stuffing image

While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 servings.

Number Of Ingredients 13

1 cup orange juice
1/2 cup dried cranberries
1/2 pound bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 teaspoon poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth

Steps:

  • In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

WILD RICE & PECAN STUFFING FOR POULTRY



Wild Rice & Pecan Stuffing for Poultry image

Make and share this Wild Rice & Pecan Stuffing for Poultry recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

7 cups chicken broth or 7 cups vegetable broth
1 bay leaf
1 1/2 cups wild rice
1 1/2 cups long grain rice (basmati)
1/2 cup butter
2 large onions, chopped
1 1/2 cups celery, chopped
1/2 lb mushroom, cleaned & sliced
4 garlic cloves, peeled and minced
2 teaspoons dried thyme
1/4 cup madeira wine
2 eggs, beaten
1 cup toasted pecans, chopped
3/4 cup fresh parsley, finely chopped

Steps:

  • Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
  • Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
  • Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
  • Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
  • Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
  • Pour mushroom mixture over the rice.
  • Stir in the beaten eggs and remaining 1/2 cup stock.
  • Add pecans & parsley.
  • mix well.
  • Ready to stuff your favorite bird as soon as it has cooled.

Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 6, Cholesterol 55.6, Sodium 528.4, Carbohydrate 39.7, Fiber 3.4, Sugar 3.1, Protein 10.5

CRANBERRY WILD RICE DRESSING



Cranberry Wild Rice Dressing image

Rice dressing is a tasty twist to a traditional Thanksgiving dinner. Cranberry sauce adds festive color and a touch of sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 5 cups.

Number Of Ingredients 11

3 cups chicken broth
1 large onion, chopped
2 celery ribs, thinly sliced
1 cup uncooked brown rice
1/2 cup uncooked wild rice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
1 cup whole-berry cranberry sauce

Steps:

  • In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Stir in cranberry sauce. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through. If dressing is stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for dressing.

Nutrition Facts : Calories 259 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 826mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE WITH CRANBERRIES & PECANS



Wild Rice with Cranberries & Pecans image

I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.

Provided by P48422

Categories     Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup wild rice
3/4 cup medium barley
1 3/4 cups vegetable broth (or chicken broth)
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped (about 12 oz.)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1/4 teaspoon salt
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leave
1/2 cup minced parsley
3/4 cup chopped pecans, toasted
3/4 cup dried cranberries (the sweetened kind)

Steps:

  • Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
  • If any liquid is still remaining after the rice is cooked, drain the rice.
  • Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
  • Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
  • Add the sage, thyme and parsley and saute 1 minute more.
  • Remove from heat.
  • Mix in the rice, the pecans and the cranberries.
  • Taste and adjust the salt and pepper to taste.
  • Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
  • You can use all wild rice or all barley.
  • Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
  • You can certainly use it to stuff poultry, though.

Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9

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From cdkitchen.com


RECIPE: CRANBERRY PECAN STUFFING (USING SHERRY AND DRIED …
Recipe: Pecan Pies in Pumpkin Shells (using mini pumpkins) Betsy at Recipelink.com - 11-10-2011: 17: Recipe: Cranberry Pecan Stuffing (using sherry and dried cranberries) Betsy at Recipelink.com - 11-12-2011 : 18: Recipe: Rice Primavera (using yellow squash, carrot and broccoli) Betsy at Recipelink.com - 11-12-2011 : 19
From recipelink.com


CORNISH HENS WITH APPLE-CRANBERRY RICE STUFFING - STRIPED SPATULA
2018-11-16 Prepping the stuffing for the hens doesn’t take long, and can be done ahead. All you need to do is sauté onions and celery in butter until softened, and stir in pecans, apples, and herbs until toasty and fragrant. Toss with cooked rice and sweetened dried cranberries, and you’re ready to go. Each Cornish hen will accommodate about 1/2 cup ...
From stripedspatula.com


CRANBERRY PECAN CAULIFLOWER RICE STUFFING | PEACE LOVE AND LOW CARB
2018-10-14 Meanwhile, heat the butter in a large skillet over medium heat. Add the shallot and sauté until it is soft and translucent. Add the stock to the skillet and, using a rubber spatula, scrape and mix in any bits that are stuck to the bottom of the pan. Add the riced cauliflower, thyme, bay leaf, salt, and pepper to the skillet.
From peaceloveandlowcarb.com


THANKSGIVING STUFFING WITH CRANBERRIES, KALE, PECANS, AND WILD RICE
2021-08-23 Adjust oven to 350°F. Spray a 9×13 inch baking dish with cooking spray. In a medium pot, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, approximately 5 minutes. Whisk the eggs and stock together in a large bowl.
From threeolivesbranch.com


WILD RICE, CRANBERRY & PECAN (DRESSING) - RECIPE | COOKS.COM
Remove from heat and let stand, covered, for 15 minutes. (Drain the wild rice of excess cooking liquid, if necessary.) Add the wild rice mixture and the toasted pecans to the cranberries. Toss to mix well. Use as a turkey stuffing or bake separately. To bake separately, heat the oven to 350 degrees. Place in a buttered 13 x 9 inch baking dish ...
From cooks.com


DRIED CRANBERRY AND WILD PECAN RICE DRESSING | CONRAD RICE MILL
3/4 cup coarsely broken toasted pecans 3/4 cup sweetened dried cranberries 1/3 cup chopped parsley. Bring chicken broth to a boil in a medium saucepan; add rice and return to a boil. Cover, reduce heat to a simmer, and cook 20 to 25 minutes or until rice is tender and broth is absorbed. Melt butter in a large skillet over medium heat. Add liver ...
From conradrice.com


BAKED ACORN SQUASH WITH WILD RICE, PECAN, AND CRANBERRY STUFFING …
2018-08-30 Add chopped pecans, dried cranberries and ricotta salata and stir to combine. Season to taste with salt and pepper. Stuff each acorn squash with about 1/4 of stuffing mixture, packing stuffing into squash cavity and mounding it slightly. Drizzle each squash with 1/2 teaspoon olive oil and bake until squash is tender and stuffing browns slightly ...
From seriouseats.com


WILD RICE AND CRANBERRY STUFFING - LCBO
3. Stir cranberries, raisins, thyme, marjoram, sage, red onions and remaining butter into rice. Cover and simmer 3 more minutes. Mix in pecans and parsley. Season with salt and pepper 4. Preheat oven to 350°F (180°C). Butter 13 x 9-inch (3-L) baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered-side down ...
From lcbo.com


WILD RICE STUFFING RECIPE - TIDYMOM®
2019-11-20 In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry, and thyme. Bring to boiling; reduce heat.
From tidymom.net


WILD RICE STUFFING (CRANBERRY, PECAN & SWEET POTATO) - THE …
2020-11-13 Instructions. Add the wild rice, chicken or vegetable stock, Italian seasoning, salt, and pepper to a medium-sized pot. Bring the pot to a boil then reduce the heat to low. Simmer, covered, for 40 minutes. Remove the pot from the heat and …
From theendlessmeal.com


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