Best Wild Rice Pecan Spiced Apple Sourdough Bread 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 STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried 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.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

SLOW-COOKER SOURDOUGH AND WILD RICE STUFFING



Slow-Cooker Sourdough and Wild Rice Stuffing image

Simplify your holiday cooking with an easy-on-the-cook slow cooker stuffing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 12

Number Of Ingredients 14

8 cups cubed sourdough bread
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup uncooked wild rice
1/3 cup dried porcini mushroom pieces
3 medium celery stalks, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1/4 cup butter or margarine, melted
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Progresso™ chicken broth

Steps:

  • Heat oven to 300°F. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
  • Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
  • Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 135, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg

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