Grape And Wild Rice Stuffing Recipes

WILD RICE AND GRAPE STUFFING

Steps:

• Line a baking sheet with several thicknesses of paper towels. Heat the olive oil in a medium skillet over medium heat. Add the pancetta, and cook until golden and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to paper towels, and allow to drain.
• Add the chopped onion and celery to pan, and cook until slightly softened, about 4 minutes. Add the thyme, salt, pepper, and Madeira; cook about 30 seconds. Remove from heat.
• In a large bowl, toss the pancetta, onion mixture, rice, grapes, and almonds. Use to stuff turkey or hens just before baking. If not using immediately, store in the refrigerator, covered with plastic wrap, until ready for use.

GRAPES AND WILD RICE STUFFING

Steps:

• Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
• Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
• Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.

WILD RICE STUFFING WITH GRAPES AND HAZELNUTS

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.

GRAPE AND WILD RICE STUFFING

Steps:

• In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes. Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste. Serve stuffing warm as a side dish.