Savory Rice Stuffing Recipes

GRANDMA'S SAUSAGE AND RICE STUFFING

Steps:

• Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
• Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
• Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.

WILD RICE DRESSING

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
• Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
• Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
• Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
• Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
• Do Ahead
• Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

SAVORY RICE STUFFING

Steps:

• Cook rice as per package instructions using chicken stock instead of water. Keep additional stock for later if the stuffing is too dry. Fluff rice with a fork and set aside rice to cool a little. Do not use a sticky rice for this recipe.
• In a large skillet brown the bacon and remove to paper towel to drain. Retain about 4 tablespoons of bacon drippings to saute onion, carrots and celery. Cook until veggies are soft but not mushy. In a large bowl combine cooked veggies, bacon, rice, raisins, almond, cinnamon, salt and pepper. Amounts of salt vary greatly depending upon how salty the bacon is so taste before salting. If dish is too dry add some additional chicken stock. Place in baking dish, cover and bake at 350 for 20-25 minutes.

WILD RICE STUFFING

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.

WILD RICE, ALMOND AND MUSHROOM STUFFING

Steps:

• Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.