Wild Rice Stuffing With Hazelnuts And Dried Cranberries Recipes

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CRANBERRY-WILD RICE STUFFING



Cranberry-Wild Rice Stuffing image

Bread stuffing is classic for Thanksgiving, but it isn't the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 9

1 pound wild rice
1 bay leaf
6 tablespoons butter, more for greasing baking dish
2 medium yellow onions, diced
4 Italian-style sweet fennel sausages
3 cups cranberries (258 grams)
2 teaspoons kosher salt (12 grams), or to taste
1 teaspoon black pepper
2 to 3 teaspoons chopped fresh sage (optional)

Steps:

  • Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
  • Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
  • Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
  • Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
  • Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 285 milligrams, Sugar 3 grams, TransFat 0 grams

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 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, DRIED FRUIT AND TOASTED HAZELNUT STUFFING



Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing image

Make and share this Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Rice

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 18

5 tablespoons unsalted margarine
2 cups minced onions
1 pinch sugar
1 cup celery, minced
6 cloves garlic, minced
1 cup dried cranberries
1/2 cup dried apricot, diced
1/2 cup dried pear, , diced
1/2 cup dried apple, diced
2 cups wild rice, cooked until still firm
2 cups brown rice, cooked until still firm
2/3 cup toasted hazelnuts, coarsely chopped
2 teaspoons sage, minced
2 teaspoons rosemary, minced
2 teaspoons thyme, minced
1/3 cup chives, snipped
1/4 cup parsley, minced
salt and pepper

Steps:

  • Melt 3 tablespoons of the margarine over medium heat in a skillet.
  • Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
  • Transfer onions to a large bowl.
  • Return skillet to heat and melt remaining 2 tablespoons margarine.
  • Add celery and garlic and cook until softened, 5 minutes.
  • Transfer to bowl with onions.
  • Add remaining ingredients to bowl and toss to mix.
  • Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.

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).

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Top Asked Questions

What is wild rice stuffing with apples and cranberries?
Wild rice stuffing with apples and cranberries is a standard Thanksgiving side dish many American families serve alongside their turkey (or Cornish game hens, in the case of our family), gravy, sweet potato casserole, and cranberry sauce. Like many of you, it’s a staple holiday dish on our holiday table.
How to make wild rice stuffing?
I will be making this stuffing side dish for many many meals to come! Start by adding a wild rice blend to a 1-1/ 2 or 2 quart saucepan with chicken broth, a bay leaf, and a dash of salt. Bring to a boil then turn the heat down to low, cover, and simmer until the rice is al dente, 40-45 minutes.
How do you cook cranberry rice?
Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more.
What is the best way to make a cranberry salad?
Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.

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