Best Wild Rice And Oyster Dresssing Recipes

MINNESOTA WILD RICE DRESSING

Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

OYSTER AND WILD RICE CASSEROLE

Oyster and Wild Rice Casserole image

Make and share this Oyster and Wild Rice Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Oven

Time 1h25m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

Ingredients

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1/2 cup cream of chicken soup
1/2 cup half-and-half
1 tablespoon finely chopped onion
1 teaspoon curry powder
1/2 teaspoon dried thyme
3 dashes Worcestershire sauce
1/4 cup dry sherry
1 pint oyster, drained
8 mushroom caps
1 tablespoon lemon juice
fresh parsley sprig

Steps:

Prepare rice according to package directions; set aside.
In a bowl, combine the next 6 ingredients; mix well.
Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
Pour 1/2 of the soup mixture over the rice.
Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
Top with remaining rice and soup mixture.
Bake, uncovered, in a preheated 350° oven for 45 minutes.
Garnish with parsley sprigs.

Nutrition Facts : Calories 155.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 46.9, Sodium 230.7, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 9.1