ANDOUILLE CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 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.
EMERIL'S WILD-MUSHROOM STUFFING
Use this stuffing recipe when making Emeril's Turkey Roulade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
- Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.
Nutrition Facts : Calories 65 g, Fat 3 g, Protein 4 g
EMERIL'S WILD RICE STUFFING
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
- Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.
STUFFING WITH WILD RICE
Make and share this Stuffing With Wild Rice recipe from Food.com.
Provided by the-cat-did-it
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Lightly grease a 9-inch square baking dish and set aside.
- To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
- Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.
- Add 4 cups of crumbled bred cubes and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1 cup chicken stock and butter over mixture. Bake until stuffing is golden and crispy, about 30-40 minutes.
Nutrition Facts : Calories 396.7, Fat 22.3, SaturatedFat 6.6, Cholesterol 23.9, Sodium 737.6, Carbohydrate 41.3, Fiber 4.2, Sugar 5.6, Protein 10.5
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