Wild Rice And Roasted Peanut Holiday Dressing Recipes

WILD RICE DRESSING WITH APPLES AND CHESTNUTS

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, FRUIT, AND PECAN STUFFING

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.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

WILD RICE DRESSING

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
• Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
• Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
• Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
• Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
• Do Ahead
• Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

WILD RICE DRESSING/STUFFING WITH ROASTED GRAPES AND WALNUTS

Steps:

• Melt butter in a heavy large saucepan over medium heat.
• Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
• Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
• This can be made a day ahead. Cool slightly; cover and chill.
• Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
• Meanwhile, preheat oven to 350 degrees F.
• Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
• Transfer to a bowl and toss with the balsamic vinegar.
• This part can be made up until 4 hours ahead and let stand at room temperature.
• Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
• Season to taste with salt and pepper.

WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
• Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.