Wild Rice Chestnut Squash Stuffing Recipes

WILD-RICE STUFFED SQUASH

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
• Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
• Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

WILD RICE STUFFED SQUASH

Steps:

• Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

WILD RICE CHESTNUT STUFFING

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.

WILD RICE AND BUTTERNUT SQUASH STUFFING WITH ALMONDS

Steps:

• Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour. Meanwhile: preheat the oven to 400°F. Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm. Melt the butter in a medium skillet over medium heat. Add the brown rice and saute until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants and parsley and toss gently to combine. Season the stuffing to taste with salt and pepper and serve.

RICE STUFFING WITH BUTTERNUT SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
• Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
• Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:

WILD RICE STUFFING WITH CHESTNUTS AND SAUSAGE

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.

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
• Make the stuffing mix as instructed on the package, and set aside.
• Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
• Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.