Best Wild Rice Stuffing With Hazelnuts And Dried Cranberries Recipes

Wild Rice, Apple, and Dried-Cranberry Stuffing image

Yield Makes 8 to 10 servings

Number Of Ingredients 15

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth

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.

Cranberry-Pecan Wild Rice Stuffing image

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.