Roasted Chicken With Wild Rice Stuffing Recipes

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ROAST CHICKEN WITH WILD RICE DRESSING



Roast Chicken with Wild Rice Dressing image

This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 8 servings

Number Of Ingredients 19

One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot preserves
2 teaspoons cider vinegar
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
  • Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
  • Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
  • For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
  • Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
  • Serve the chicken with the dressing on the side.

ROASTED CHICKEN WITH BASIL-RICE STUFFING



Roasted Chicken with Basil-Rice Stuffing image

This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped celery
1-1/2 teaspoons butter
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 tablespoon sliced green onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2-1/4 teaspoons sunflower kernels or chopped almonds
1/8 teaspoon salt
Dash pepper
1 broiler/fryer chicken (3 pounds)

Steps:

  • In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.

ROASTED CHICKEN WITH WILD RICE STUFFING



Roasted Chicken With Wild Rice Stuffing image

My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.

Provided by Bonnie G 2

Categories     Rice

Time 50m

Yield 1 Chicken, 4-6 serving(s)

Number Of Ingredients 14

1 cup wild rice, cooked as per instructions
2 tablespoons butter, plus extra for coating chicken
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 tablespoons marjoram leaves, plus extra for coating chicken
2 tablespoons fresh sage, torn in pieces, plus extra for coating chicken
2 cups dry red wine
2 cups rye bread cubes, dried
1 cup portabella mushroom, diced
salt and pepper
1 egg
1 tablespoon caraway seed
1 cup chicken broth

Steps:

  • Melt butter in a skillet over medium heat.
  • Add onion, garlic, carrot and herbs.
  • Sauté for 5 minutes, then add the wine.
  • Simmer for about 10 minutes to reduce the wine to a tight paste.
  • Add the wild rice, rye bread and mushrooms.
  • Stir and season with salt and pepper.
  • Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
  • Mix thoroughly until evenly moistened.
  • Stuff chicken, and bake as desired until done.
  • Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.

Nutrition Facts : Calories 362.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 61.8, Sodium 288, Carbohydrate 42.1, Fiber 5.5, Sugar 5.2, Protein 10.5

RAISIN RICE STUFFED CHICKEN



Raisin Rice Stuffed Chicken image

Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.

Provided by Nazi

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Yield 7

Number Of Ingredients 8

2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
  • Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g

ROAST CHICKEN WITH CREOLE STUFFING



Roast Chicken with Creole Stuffing image

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings (8 cups stuffing).

Number Of Ingredients 23

1-1/2 cups uncooked brown rice
2 Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup cooked small shrimp, peeled and deveined, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

Steps:

  • In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts :

ROAST CHICKEN WITH RICE AND FRUIT STUFFING



Roast Chicken With Rice and Fruit Stuffing image

Make and share this Roast Chicken With Rice and Fruit Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup cashew halves
4 tablespoons vegetable oil
1 small onion, minced
1/2 cup chopped celery
1 cup rice
1 1/2 cups hot chicken soup
1/2 cup orange juice
salt and pepper
10 dried apricots, chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon finely grated fresh lemon rind
4 lbs roasting chickens
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F
  • Toast the cashews lightly in the oven for 5 minutes
  • Heat 4 tablespoons of oil in a saute pan
  • Add the onion and the celery
  • Cook over low heat for 5 minutes, or until tender
  • Add the rice, saute over medium heat for 2 minutes
  • Add the hot soup, orange juice, salt and pepper, and bring to a boil
  • Cover and cook over low heat for 10 minutes
  • Add the apricots and raisins to the rice, stir gently with a fork
  • Cover and cook for 5 more minutes, until the rice is nearly tender
  • Stir in the cinnamon, lemon rind and cashews
  • Taste for seasoning and correct if necessary
  • Set aside to cool
  • Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
  • Spoon enough of the stuffing into the chicken to fill it, packing lightly
  • Keep the extra stuffing at room temperature
  • Place the chicken in a roasting pan and roast in the oven for 1 hour
  • When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
  • If the juices are still pink, add a few more minutes until you get the clear juices
  • Let the bird rest for about 5-10 minutes
  • Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
  • Serve the stuff chicken on a platter, with the sauteed stuffing on the side
  • You can also serve the roasting juices in a sauceboat

Nutrition Facts : Calories 1212.1, Fat 71, SaturatedFat 17.4, Cholesterol 224.9, Sodium 649.5, Carbohydrate 81.4, Fiber 4.4, Sugar 25.3, Protein 62.4

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