WILD RICE CHESTNUT STUFFING
If you're a fan of rice stuffing and nuts, you'll love this flavorful version featuring chestnuts. The recipe yields enough to stuff a 10- to 12-pound turkey.-Mildred Sherrer, Roanoke, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 cups (enough to stuff one 10- to 12-pound turkey).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., Meanwhile, with a small sharp knife, score an "X" on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats. , Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 40-50 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 283mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING
Steps:
- Preheat the grill to high heat.
- Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes.
- Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.
- Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving.
- Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey.
CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
WILD RICE DRESSING WITH APPLES AND CHESTNUTS
Categories Fruit Onion Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Apple Fall Winter Chestnut Parsley Wild Rice Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
WILD RICE STUFFING
Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
CHESTNUT, WILD RICE, AND PISTACHIO DRESSING
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Provided by Amy Thielen
Categories Side Christmas Easter Thanksgiving Kid-Friendly Mother's Day Father's Day Stuffing/Dressing Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put wild rice in a fine-mesh sieve and rinse it under cold running water, swishing rice with your hand until water runs clear. Transfer rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour rice back into sieve to drain.
- Cook rices separately: Combine wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender and curling into a C shape, 20-25 minutes.
- At the same time, combine basmati rice, 1/2 teaspoon salt, and 13/4 cups water in another small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender, 25 minutes.
- Combine rices in a large bowl and cover.
- Cook the vegetable base: Heat butter in a large skillet over medium heat. Add celery and onion and cook, stirring often, until vegetables are limp but still bright, about 10 minutes. Add garlic and thyme and cook, stirring, for 5 minutes.
- Pour over rices, scraping the pan for the juices, and stir to combine. Add pistachios, chestnuts, and parsley and mix thoroughly.
MINNESOTA WILD RICE DRESSING
This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!
Provided by MARJK
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g
WILD RICE STUFFING WITH CHESTNUTS AND SAUSAGE
Make and share this Wild Rice Stuffing With Chestnuts and Sausage recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter a shallow 13x9" baking dish. Bring a large saucepan of water to boil. Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. Drain well.
- Meanwhile, melt 2 tablespoons butter in a medium saucepan. Add the chopped onions, garlic, and celery and cook over mmoderately high heat, stirring occasionally, until softened, about 6 minutes. Add the jasmine rice and cook for 2 minutes, stirring. Add 2 1/2 cups of water and 1 teaspoons of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes. Fluff the jasmine rise with a fork and transfer to a large bowl.
- In a medium skillet, melt the remaining 2 tablespoons of butter. Add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out. Add the onions to the jasmine rice.
- Add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes. Stir in the chives, sage, and thyme and scrape the mixture into the bowl. Add the chestnuts and drained wild rice, season with salt and pepper and stir gently.
- Add the broth to the skillet and scrape up any browned bits stuck to the bottom of the pan. Boil until the broth is reduced to 1 1/2 cups, about 10 minutes. Make a slurry from 2 tablespoons cornstarch and 2 tablespoons water and add to the reduced broth. Cook, stirring, until thickened, 2-3 minutes. Stir the broth into the rice stuffin and spread the stuffing in the prepared dish. Cover with foil and bake until sizzling, about 30 minutes. Serve hot.
- Unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking.
Nutrition Facts : Calories 399.8, Fat 14.9, SaturatedFat 6, Cholesterol 37.4, Sodium 266.9, Carbohydrate 53.7, Fiber 2.6, Sugar 1.9, Protein 12.7
WILD RICE AND CHESTNUT STUFFING
A savory, rich stuffing perfect for wild fowl or chicken. This recipe makes enough for a 4-pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Rice
Time 55m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
- Drain and add remaining ingredients; toss lightly.
Nutrition Facts : Calories 1838.6, Fat 96.7, SaturatedFat 59.1, Cholesterol 244, Sodium 3591.3, Carbohydrate 222.3, Fiber 10.3, Sugar 4.9, Protein 28.4
WILD RICE, CHESTNUT & SQUASH STUFFING
Add a colourful and healthy dish to your Christmas lunch table with this vegetarian stuffing
Provided by Good Food team
Categories Buffet, Side dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
- Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
More about "wild rice and chestnut stuffing recipes"
WILD RICE AND CHESTNUT STUFFING - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 30 minsServings 8Calories 300 per serving
- In 3-quart saucepan over medium heat, in 1 tablespoon hot margarine or butter, cook 1 large Granny Smith apple, peeled, cored, and chopped, until softened.
- In same saucepan, in 1 tablespoon additional hot margarine or butter, cook 1 large celery stalk, diced, 1 medium-size carrot, diced, 1 small onion, diced, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried thyme leaves, stirring frequently, until vegetables are tender-crisp and golden.
- Stir in two 13 3/4- to 14 1/2-ounce cans chicken broth and one 4-ounce package wild rice, over high heat, heat to boiling.
WILD RICE AND CHESTNUT STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Calories 243 per servingTotal Time 2 hrs
WILD RICE WITH MUSHROOMS AND CHESTNUTS RECIPE
From jamiegeller.com
WILD RICE AND CHESTNUT DRESSING | WILLIAMS SONOMA
From williams-sonoma.com
BROWN AND WILD RICE CHESTNUT STUFFING - THYME & LOVE
From thymeandlove.com
WILD RICE AND WATER CHESTNUT STUFFING WITH SAUSAGE
From jonesdairyfarm.com
DICKENS-STYLE CHESTNUT AND WILD RICE STUFFING, A CLASSIC CHRISTMAS ...
From thetasteplace.com
Reviews 1Category Side DishServings 6
RECIPE: WILD RICE AND CHESTNUT STUFFING - RECIPELINK.COM
From recipelink.com
25 BEST WILD RICE RECIPES TO PUT ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
WILD RICE AND CHESTNUT STUFFING - COMPLETERECIPES.COM
From completerecipes.com
POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING
From fooddiez.com
WILD RICE CHESTNUT STUFFING RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
WILD RICE STUFFING - THE WOODEN SKILLET
From thewoodenskillet.com
WILD RICE AND CHESTNUT STUFFING - VEGETARIAN RECIPE FOR ...
From thisvegetarian.com
WILD RICE AND CHESTNUT STUFFING - BIGOVEN.COM
From bigoven.com
WILD RICE AND WATER CHESTNUT STUFFING WITH SAUSAGE - FOOD CHANNEL
From foodchannel.com
WILD RICE AND CHESTNUT STUFFING - CHEFDECUISINERECIPE FOR ...
From chefdecuisine.com
WILD RICE DRESSING & ROASTED CHESTNUTS & CRANBERRIES RECIPE - 1
From myrecipes.com
VEGETARIAN RECIPES AROUND THE WORLD - WILD RICE AND CHESTNUT …
From ivu.org
CHESTNUT, PEAR, AND WILD RICE STUFFING - ROTI N RICE
From rotinrice.com
WILD RICE AND CHESTNUT STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
LIFE-CHANGING WILD RICE STUFFING FOR THANKSGIVING TURKEY
From chelseajoyeats.com
POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING
From recipenet.org
WILD RICE CHESTNUT STUFFING | RECIPE | CHESTNUT STUFFING, CHESTNUT ...
From pinterest.com
WILD RICE, CHESTNUT, AND SAUSAGE STUFFING | WILD RICE, SAUSAGE, RICE
From pinterest.com
FRUIT AND NUT WILD RICE STUFFING RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
RECIPE: WILD RICE DRESSING WITH CHESTNUTS AND SAUSAGE
From moodysbutchershop.com
MINNESOTA WILD RICE STUFFING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WILD RICE SAUSAGE STUFFING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WILD RICE STUFFING WITH CHESTNUTS AND SAUSAGE - STUFFING RECIPES
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search