Herbed Rice Stuffing Recipes

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

TURKEY WITH HERBED RICE DRESSING

Steps:

• In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice. , Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan. , Bake at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing.

BEST EVER RICE STUFFING

Steps:

• In a saucepan, saute rice in butter until brown, stirring frequently.
• Stir in contents of seasoning packet and orange zest.
• Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
• Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
• Stir in toasted pecans.

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

HERBED WILD RICE

Steps:

• Rinse wild rice well under cold running water. Drain well, and set aside.
• Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
• Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.

HERBED VEGETABLE RICE STUFFING

Steps:

• Bring broth, rice, 1 tablespoons butter and seasonings to a boil in a large saucepan. Reduce heat and simmer, covered, for 50 minutes. Remove from heat; let stand for 5 minutes, then fluff with a fork.
• Meanwhile, preheat oven to 375°F Melt remaining 2 tablespoons butter in a large skillet. Add onion; saute' over medium heat for 10 minutes, stirring frequently. Add carrots and cook for 5 minutes more. Remove from heat; stir in celery and cranberries. Season to taste with salt and pepper.
• Spray a 2 quart casserole dish with olive oil spray. Stir together rice and vegetables. Place in prepared dish and sprinkle with walnuts. Tent loosely with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more.

ESSENTIAL THANKSGIVING HERBED STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the cooled mixture with the stuffing and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

HERBED CRACKER STUFFING

Steps:

• Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
• Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
• If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

VEGETARIAN HERB & WILD RICE STUFFING

Steps:

• In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
• In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
• Add I Can't Believe It's Not Butter and stir until melted.
• Stir in parsley until well blended.
• Add 3 c water, bring to a boil.
• Remove from heat and stir in Stuffing Mix and wild rice.

RICE STUFFING

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.