Best Pecan Poultry Stuffing Recipes

Wild Rice & Pecan Stuffing for Poultry image

Provided by Bergy

Categories Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

7 cups chicken broth or 7 cups vegetable broth
1 bay leaf
1 1/2 cups wild rice
1 1/2 cups long grain rice (basmati)
1/2 cup butter
2 large onions, chopped
1 1/2 cups celery, chopped
1/2 lb mushroom, cleaned & sliced
4 garlic cloves, peeled and minced
2 teaspoons dried thyme
1/4 cup madeira wine
2 eggs, beaten
1 cup toasted pecans, chopped
3/4 cup fresh parsley, finely chopped

Steps:

Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
Pour mushroom mixture over the rice.
Stir in the beaten eggs and remaining 1/2 cup stock.
Add pecans & parsley.
mix well.
Ready to stuff your favorite bird as soon as it has cooled.

Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 6, Cholesterol 55.6, Sodium 528.4, Carbohydrate 39.7, Fiber 3.4, Sugar 3.1, Protein 10.5

Pecan Poultry Stuffing image

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup each finely chopped carrot, celery and onion
1/2 cup butter or margarine, divided
1 teaspoon poultry seasoning
1/4 teaspoon celery salt
1/4 teaspoon pepper
2-1/2 cups unseasoned stuffing croutons
2/3 cup chopped pecans
1/2 to 3/4 cup chicken broth
6 chicken breast halves (bone in)
1 tablespoon lemon juice
Salt to taste
Paprika

Steps:

In a large skillet, saute carrot, celery and onion in 1 tablespoon butter until crisp-tender. Add poultry seasoning, celery salt and pepper; mix well. Remove from the heat. Add croutons and pecans; toss Stir in enough broth to moisten. Divide stuffing into six equal amounts. Loosen skin on one side of each chicken breast. Place stuffing under skin. Arrange chicken with stuffing side up in a ungreased 13-in. x 9-in. baking dish. Melt remaining butter. Stir in lemon juice; drizzle over chicken. Sprinkle with salt and paprika. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes longer or until chicken is browned and juices run clear.

Nutrition Facts :