Best Wild Rice And Apple Stuffing Recipes

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING

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.

WILD RICE AND APPLE STUFFING

Steps:

• To make the stuffing, heat a large saute pan or saucepan over medium-high heat. Add the sausage and cook, stirring, until no longer pink, about 7 minutes. Remove the meat with a slotted spoon and discard all but 1 tablespoon of fat from the pan. Add the onions, celery, garlic and cayenne to the fat remaining in the pan and cook, stirring, until soft, about 3 minutes. Add the walnuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Add the apples and rice and cook, stirring, for 1 minute. Add the stock, water, bay leaf, salt, pepper, sage and thyme and bring to a boil. Stir well, reduce the heat and cook undisturbed at a bare simmer until the rice is tender and liquid has been absorbed, about 50 minutes. Remove from the heat. Let stand undisturbed for 10 minutes. Discard the bay leaf and fluff the rice with a fork. Add the cooked sausage. Remove the roast from the oven and fill the cavity with the stuffing. (If any stuffing is left over, place in a lightly greased baking dish.) Roast the stuffed pork until it reaches an internal temperature of 160 degrees F., about 1 1/2 hours. Remove from the oven and transfer to a platter. Remove the aluminum foil and cover the bone ends with paper frills. Let the roast stand for 10 to 15 minutes. Present tableside. Spoon the stuffing into a serving bowl and carve the roast. Serve the stuffing on the side Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/pork-loin-crown-rib-roast-with-wild-rice-sausage-and-apple-stuffing-recipe/index.html?oc=linkback