SAUSAGE AND WILD RICE STUFFING
Both wild rice and sausage are key ingredients in this hearty stuffing.
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, combine orange juice and cranberries. Set aside. Prepare rice mixes according to package directions. While rice is cooking, in large saucepan, crumble and cook sausage, onions and celery over medium heat until sausage is browned. Stir in cooked rice, orange juice and cranberries and bread crumbs. Spoon into a greased 9 inch x 13 inch baking pan. Cover and bake at 400 degrees F for 20 minutes. May be placed in turkey or chicken.
Nutrition Facts : Calories 445.6 calories, Carbohydrate 58.7 g, Cholesterol 30.4 mg, Fat 16 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 6.2 g, Sodium 1276.5 mg, Sugar 19.6 g
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.
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
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.
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
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 :
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
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