CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
CANVASBACK DUCKS WITH PECAN STUFFING
For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Whole Duck
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Assemble stuffing; combine crumbs, onions, raisins, nuts, and salt.
- Add milk to beaten eggs and stir into dry mixture and mix well.
- Dress ducks, rub inside with salt and pepper and fill lightly with stuffing.
- Lace openings closed.
- Place breast down in an open roasting pan and arrange 3 strips of bacon on each duck.
- Roast at 350F, allowing 20 to 25 minutes per pound.
- While duck is baking, mix the ketchup, worcestershire sauce, A-1 sauce, and chili sauce together.
- Twenty minutes before serving time, turn the ducks breast side up; pour fat from roasting pan and baste with sauce.
- Garnish with parsley and serve with remaining sauce.
Nutrition Facts : Calories 838.7, Fat 60.6, SaturatedFat 17.1, Cholesterol 153.6, Sodium 1380.5, Carbohydrate 56.6, Fiber 4.7, Sugar 28.5, Protein 21.6
WILD RICE & PECAN STUFFING FOR POULTRY
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
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
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
WILD RICE, FRUIT, AND PECAN STUFFING
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
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.
ANY-ROAST APRICOT & PECAN STUFFING
You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it
Provided by Sara Buenfeld
Categories Side dish
Time 30m
Yield Makes 4 batches
Number Of Ingredients 12
Steps:
- Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
- Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
- One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
- Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.
Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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