Best Cranberry Wild Rice Stuffing Recipes

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CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

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, APPLE, AND DRIED-CRANBERRY STUFFING



Wild Rice, Apple, and Dried-Cranberry Stuffing image

Categories     Fruit     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Fall     Wild Rice     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
  • Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. 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.
  • Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
  • Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

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

DUCK WITH CRANBERRY-WILD RICE STUFFING



Duck With Cranberry-Wild Rice Stuffing image

From a barbecue cookbook - I don't remember which one. This sounds like a good way to barbecue a duck.

Provided by lazyme

Categories     Poultry

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

14 ounces chicken broth
1/2 cup rice, uncooked
1/4 cup wild rice, uncooked
2 tablespoons butter
2 1/2 cups mushrooms, coarsely chopped
1/4 cup green onion, finely chopped
1 cup cranberry sauce, whole berry
1/4 teaspoon salt
1/8 teaspoon pepper
5 lbs ducklings
1/4 cup orange marmalade
1 tablespoon lemon juice
mushroom, fluted, for garnish
lemon peel, twist garnish

Steps:

  • To make stuffing:.
  • In 1 1/2-quart saucepan, combine broth, rice and wild rice.
  • Over high heat, heat to boiling.
  • Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
  • In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
  • Remove from heat.
  • Stir in cooked rice, cranberry sauce, salt and pepper.
  • For duck:.
  • Clean and rinse duck.
  • Prick skin several times.
  • To make glaze:
  • In small saucepan, combine marmalade and lemon juice.
  • Over low heat, heat until marmalade is melted, stirring occasionally.
  • To cook duck:.
  • In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
  • Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
  • On grill rack, place duck, breast side, up, over pan but not over coals.
  • Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
  • Adjust vents and add more charcoal as necessary.
  • Brush often with glaze during the last 30 minutes.
  • Garnish with lemon leaves, mushrooms and lemon peel twist.

Nutrition Facts : Calories 1503.8, Fat 68.4, SaturatedFat 20.5, Cholesterol 787.1, Sodium 1032.3, Carbohydrate 69.7, Fiber 2.4, Sugar 39.8, Protein 146

CRANBERRY WILD RICE STUFFING



Cranberry Wild Rice Stuffing image

I love cranberries, I love wild rice, I love mushrooms...so why not combine them in stuffing??? Well...I did! And it sure is good! Everyone loves my stuffing, except my mom. She loves her stuffing IN the bird all greasy and goopy...lol You can easily half this...I always make it for a large group...

Provided by Wendy Rusch

Categories     Other Side Dishes

Number Of Ingredients 16

1 loaf french bread, cut into 1 inch cubes
1 loaf of *rye bread, cut into 1 inch cubes
3-4 Tbsp olive oil
1 small bunch of celery, diced
1 large onion, diced
1 lb mushrooms, sliced
2 medium granny smith apples, peeled, cored and diced
1 c butter
2 Tbsp poultry seasoning
1-2 Tbsp parsley
salt and pepper to taste
2 eggs, beaten
3-4 c wild rice, that has been cooked in 1/2 chicken stock 1/2 water
1 c pecans, chopped and toasted
1-2 c craisins
3-4 c chicken stock

Steps:

  • 1. Preheat oven to 350
  • 2. Place 1" bread cubes in extra large bowl and set aside
  • 3. In a 3 quart pan, heat olive oil until hot, add celery and onions, sauteing 7-10 min or until celery is crisp tender, then add mushrooms, apple and butter. Continue to saute/cook until mushrooms are cooked. Add poultry seasoning, parsley, salt and pepper. Stirring to mix well.
  • 4. Pour celery mixture over bread cubes and mix well, stir in eggs, pecans, wild rice and cranberries. Pour 1 1/2c of chicken stock over stuffing, stirring to mix well. Dump stuffing into extra large sprayed (for easy clean up) casserole dish, I use a 4 quart pyrex bowl/casserole dish and a 2 qt pyrex bowl/casserole dish. Pour a cup of stock over large bowl and 1/2 cup of stock over small bowl...cover bowls with foil, put in oven at 350 for 30 min on small bowl and 45 on the large bowl. Remove foil covers and bake another 15 min or until it starts to turn a golden brown.
  • 5. *rye bread comes in a variety of recipes...some really strong with rye, some light. If you're not sure about your taste, start with a light rye. When I make this, I do use a light rye. If you love rye, go with a stronger one. *I have used pear instead of apple in this *I have added chopped dried apricots to this with the cranberries too * you could easily half this recipe...I usually make for a crowd of family :)

WILD RICE CRANBERRY AND CORNBREAD STUFFING



Wild Rice Cranberry and Cornbread Stuffing image

All of the different textures involved make this stuffing special. Add more chicken broth if mixture seems dry.

Provided by Husker Jane

Categories     Thanksgiving

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 slice bacon, chopped
2 tablespoons butter
2 small onions, chopped
3 celery ribs, chopped
1 1/2 cups cremini mushrooms, sliced
1 cup fresh cranberries
2 cups chicken broth
3 cups cornbread, crumbled
1 1/2 cups wild rice, cooked
1/2 cup pecans, toasted and chopped

Steps:

  • Cook bacon until crisp, remove and set aside.
  • Add butter to pan and melt.
  • Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
  • Add cranberries and chicken broth. Bring to boil, then remove from heat.
  • Add corn bread, cooked wild rice, pecans and bacon.
  • Add salt and pepper to taste.
  • Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

Nutrition Facts : Calories 217.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 9.6, Sodium 249.7, Carbohydrate 27.3, Fiber 3.5, Sugar 2.7, Protein 6.9

WILD RICE, DRIED CRANBERRY, AND WALNUT STUFFING



WILD RICE, DRIED CRANBERRY, AND WALNUT STUFFING image

Categories     Low Carb     Dinner     Stuffing/Dressing

Yield 8 people

Number Of Ingredients 12

4 cups reduced-sodium
chicken broth
2 cups wild rice, rinsed
1 Tbsp olive oil
2 medium leeks, trimmed, thinly
sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries
(unsweetened)
5 tsp chopped fresh sage
Salt and black pepper

Steps:

  • 1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed. 2. Meanwhile, warm oil in large heavy skillet over medium heat. Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl. 3. Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper. 4. Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.

CRANBERRY-PEAR WILD RICE STUFFING | VEGKITCHEN



Cranberry-Pear Wild Rice Stuffing | VegKitchen image

Wild rice adds a wonderful texture to this Cranberry-Pear Wild Rice Stuffing; the sweetness of dried cranberries in the recipe lends a delicious flavor.

Provided by @MakeItYours

Number Of Ingredients 13

2½ cups prepared vegetable broth, or 2½ cups water with 1 vegetable bouillon cube
⅔ cup raw wild rice
1½ tbsp olive oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium firm pears (such as bosc), cored and diced
4 cups whole grain bread, finely diced
⅓ cup dried cranberries
¼ cup pecans or walnuts, finely chopped
1 tbsp salt-free seasoning blend (like Frontier or Mrs. Dash)
¼ to ½ tsp dried thyme, to taste
salt and freshly ground pepper, to taste
½ cup apple or pear juice, or as needed

Steps:

  • Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
  • Preheat the oven to 375°F.
  • Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
  • Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
  • Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
  • Transfer the mixture to a lightly oiled large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.

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