Best Fruited Rice Stuffing Recipes

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.

BEST EVER RICE STUFFING

Steps:

• In a saucepan, saute rice in butter until brown, stirring frequently.
• Stir in contents of seasoning packet and orange zest.
• Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
• Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
• Stir in toasted pecans.

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES

Steps:

• Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
• While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
• Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

WILD RICE, DRIED FRUIT AND TOASTED HAZELNUT STUFFING

Steps:

• Melt 3 tablespoons of the margarine over medium heat in a skillet.
• Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
• Transfer onions to a large bowl.
• Return skillet to heat and melt remaining 2 tablespoons margarine.
• Add celery and garlic and cook until softened, 5 minutes.
• Transfer to bowl with onions.
• Add remaining ingredients to bowl and toss to mix.
• Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.

ROAST CHICKEN WITH RICE AND FRUIT STUFFING

Steps:

• Preheat the oven to 400 degrees F
• Toast the cashews lightly in the oven for 5 minutes
• Heat 4 tablespoons of oil in a saute pan
• Add the onion and the celery
• Cook over low heat for 5 minutes, or until tender
• Add the rice, saute over medium heat for 2 minutes
• Add the hot soup, orange juice, salt and pepper, and bring to a boil
• Cover and cook over low heat for 10 minutes
• Add the apricots and raisins to the rice, stir gently with a fork
• Cover and cook for 5 more minutes, until the rice is nearly tender
• Stir in the cinnamon, lemon rind and cashews
• Taste for seasoning and correct if necessary
• Set aside to cool
• Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
• Spoon enough of the stuffing into the chicken to fill it, packing lightly
• Keep the extra stuffing at room temperature
• Place the chicken in a roasting pan and roast in the oven for 1 hour
• When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
• If the juices are still pink, add a few more minutes until you get the clear juices
• Let the bird rest for about 5-10 minutes
• Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
• Serve the stuff chicken on a platter, with the sauteed stuffing on the side
• You can also serve the roasting juices in a sauceboat