Wild Rice Dried Fruit And Toasted Hazelnut Stuffing Recipes

WILD RICE, DRIED FRUIT AND TOASTED HAZELNUT STUFFING

Steps:

• Melt 3 tablespoons of the margarine over medium heat in a skillet.
• Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
• Transfer onions to a large bowl.
• Return skillet to heat and melt remaining 2 tablespoons margarine.
• Add celery and garlic and cook until softened, 5 minutes.
• Transfer to bowl with onions.
• Add remaining ingredients to bowl and toss to mix.
• Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.

WILD RICE, MUSHROOM, AND HAZELNUT STUFFING

Steps:

• Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
• Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
• Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
• Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
• In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
• Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
• In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
• Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
• Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
• Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES

Steps:

• Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
• Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.