Wild Rice Dried Fruit And Toasted Hazelnut Stuffing Recipes

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WILD RICE STUFFING WITH GRAPES AND HAZELNUTS



Wild Rice Stuffing with Grapes and Hazelnuts image

Provided by Food Network

Number Of Ingredients 14

2 cans (28 fl. oz. total) Chicken broth, low sodium
1 cup Wild rice
4 slices Bacon, diced 1/4"
1 Tbsp. Butter, unsalted
1 medium(1 1/2 cups chopped) Onion, diced 1/4"
2 stalks (3/4 cup chopped) Celery, diced 1/4"
1 1/2 cups Button mushrooms, sliced
2 cloves Garlic, fresh, minced
1 tsp. Thyme, fresh, minced
1/4 tsp. Salt
1/4 tsp. Black pepper, ground
2 Tbsp. parsley, fresh chopped
1 cup Hazelnuts, toasted and coarsely chopped
1 1/2 cups California red or green grapes, picked from stem and rinsed

Steps:

  • In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has "popped" open. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan, to vegetable mixture and toss well. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 30 minutes until hot throughout.

WILD RICE, PECAN, AND DRIED FRUIT STUFFING



Wild Rice, Pecan, and Dried Fruit Stuffing image

Number Of Ingredients 14

12 ounces loose pork sausages
4 shallots quartered
2 1/4 cups low-sodium chicken broth
1/2 cup wild rice
2 tablespoons plus 1 teaspoon fresh thyme minced, divided
3/4 cup long grain white rice
1/2 cup dried red cherries
1/2 cup dried cranberries
1/2 cup golden raisins
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped pecans toasted
1 egg
salt to taste
freshly ground black pepper to taste

Steps:

  • 1. Preheat the oven to 350°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Place a large skillet over medium-high heat. Add the sausage and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Leaving the drippings and sausage in the pan, add the shallots and sauté for an additional 2 minutes. Set aside. 3. Place the chicken broth in a medium-sized saucepan, and bring to a boil over high heat. Add the wild rice and 1 tablespoon of the thyme, and again bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. 4. Add the white rice to the saucepan, cover, and simmer for 10 additional minutes. Stir in the sausage mixture and cook for 5 more minutes, or until the liquid is almost absorbed. 5. Stir the dried cherries, cranberries, and raisins into the rice mixture. Cover and simmer for 2 additional minutes. 6. Remove the saucepan from the heat, and stir in the stuffing mix, pecans, egg, and remaining thyme until combined. Season with salt and pepper to taste. 7. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutrition Facts : Nutritional Facts Serves

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES



Wild Rice Stuffing with Hazelnuts and Dried Cranberries image

Categories     Nut     Rice     Side     Bake     Thanksgiving     Cranberry     Dried Fruit     Fall     Hazelnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 to 16 servings

Number Of Ingredients 11

1/2 cup (1 stick) butter
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

Steps:

  • Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
  • Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

WILD RICE WITH DRIED FRUIT AND NUTS



Wild Rice with Dried Fruit and Nuts image

This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 scallions
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
2 tablespoons red-wine vinegar
1/2 cup dried cherries or cranberries
1/2 cup pecans, toasted and chopped

Steps:

  • Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
  • Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g

WILD RICE, MUSHROOM, AND HAZELNUT STUFFING



Wild Rice, Mushroom, and Hazelnut Stuffing image

Make and share this Wild Rice, Mushroom, and Hazelnut Stuffing recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 10 cups

Number Of Ingredients 12

3/4 cup dried cherries or 3/4 cup dried cranberries
2/3 cup tawny port or 2/3 cup ruby port
3 cups wild rice, well rinsed
4 tablespoons unsalted butter
3 medium leeks, cleaned and sliced (white part only)
1 lb mixed wild mushroom, sliced (cremini, shiitakes, and chanterelles)
1 tablespoon poultry seasoning (Homemade Poultry Seasoning)
1 cup hazelnuts, toasted and skinned and chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional)

Steps:

  • Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
  • Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
  • Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
  • Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
  • In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
  • Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
  • In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
  • Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
  • Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
  • Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).

CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING



Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon dried thyme
2 cloves garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 crown roast of lamb
2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 1/4 cups wild rice, uncooked
3 3/4 cups water
1 1/2 teaspoons salt, plus more to taste
1/2 cup tart dried cherries
3/4 cup toasted and skinned hazelnuts, coarsely chopped
Freshly ground pepper to taste

Steps:

  • To make the lamb, combine the thyme, garlic, salt and pepper. Rub the mixture all over the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
  • To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt and pepper.
  • Remove the roast from the oven. Turn roast over, place on a platter, and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 429 milligrams, Sugar 8 grams

WILD RICE, FRUIT, AND PECAN STUFFING



Wild Rice, Fruit, and Pecan Stuffing image

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

1 1/2 tablespoons olive oil
3 large celery stalks, finely chopped
1 cup finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 cups low-salt chicken or turkey broth
1 bay leaf
1 teaspoon kosher salt plus more
3/4 cup (3 ounces) pecans
1/2 cup dried cranberries
1/4 cup (about 3 ounces) dried apricots, coarsely chopped
1/4 cup (about 2 1/2 ounces) golden raisins
Freshly ground black pepper
1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
1 1/2 cups thinly sliced small celery stalks (from celery heart)
1/2 cup celery leaves from celery heart, coarsely chopped

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 STUFFING



Wild Rice Stuffing image

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

1/2 cup slivered almonds
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved
Unsalted butter, for baking dish

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 CHESTNUT STUFFING



Wild Rice Chestnut Stuffing image

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

12 cups water, divided
2 cups uncooked wild rice
2 teaspoons chicken bouillon granules
2 pounds chestnuts
3 celery ribs, chopped
1 medium onion, chopped
6 tablespoons butter
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried thyme

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.

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