Wild Rice Stuffing With Pearl Onions Recipes

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

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 STUFFING WITH PEARL ONIONS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and sauté until brown, about 15 minutes. Set aside.
• Bring the broth and 1 tablespoon thyme to a boil in a large saucepan. Add the wild rice. Bring to a boil, reduce the heat, cover, and simmer 30 minutes. Add the white rice, cover, and simmer until all the rice is tender and the liquid is almost absorbed, about 15 minutes longer.
• Stir the apricots, cherries, raisins, and remaining 2 tablespoons thyme into the rice mixture; cover and simmer 3 minutes. Stir the pearl onions and remaining 4 tablespoons butter into the rice, then mix in the pecans. Season generously with salt and pepper.
• Loosely fill the main cavity of a turkey with cool stuffing. Butter a glass baking dish. Spoon the remaining stuffing into the prepared dish and cover with buttered foil, buttered side down. Bake the stuffing alongside the turkey until heated through, about 20 minutes.
• cook's note
• To bake the STUFFING in a baking dish, preheat oven to 350°F. Butter a 13 by 9-inch glass baking dish. Transfer the stuffing to a prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

WILD RICE STUFFING WITH PEARL ONIONS, DRIED CHERRIES AND APRICOTS

Steps:

• Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
• Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
• Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity with cool stuffing. Butter glass 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 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

WILD RICE STUFFING

Steps:

• In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
• Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
• Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
• Remove from heat.
• Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
• If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.

WILD RICE AND SAUSAGE STUFFING

Steps:

• Crumble and cook the sausage, drain and set aside.
• Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
• Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
• Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.