Wild Rice Pecan Spiced Apple Sourdough Bread Stuffing Recipes

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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

SOURDOUGH APPLE BREAD



Sourdough Apple Bread image

This sourdough apple bread, loaded with Granny Smith apples and golden raisins, is so soft and flavorful.

Provided by Karen Kerr

Categories     Bread

Yield 16 servings

Number Of Ingredients 11

156 grams (2/3 cup) fed sourdough starter
3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather
1 T olive oil
2 tsp sugar
1 1/4 tsp salt
269 grams (2 1/4 cups) unbleached all purpose flour
43 grams (1/4 cup) potato flour or (1/2 cup) potato flakes
35 grams (1/3 cup) rolled oats
2 tsp instant yeast
113 grams (1 small apple) Granny Smith apple, cut into pieces about the size of raisins
150 grams (1 cup) golden raisins

Steps:

  • In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky.
  • Add the fruit to the mixer and knead for about 6 or 7 minutes.
  • Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size.
  • Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap.
  • Preheat the oven to 350 degrees F and allow the loaf to rise for 60 to 90 minutes, until the middle is 1 inch above the rim of the bread pan.
  • Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown.
  • Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.

WILD RICE AND APPLE DRESSING



Wild Rice and Apple Dressing image

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Provided by Lisa

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf white bread, cut into 1/2-inch cubes
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, grated
2 Granny Smith apples - peeled, cored and chopped
1 cup chicken broth

Steps:

  • In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
  • In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 32.2 g, Fat 1.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 296.1 mg, Sugar 4.4 g

WILD RICE STUFFING WITH APPLE & SAUSAGE



Wild Rice Stuffing with Apple & Sausage image

This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.

Provided by Lia Huber

Categories     Healthy Apple Recipes

Time 2h5m

Number Of Ingredients 13

1 ¼ cups wild rice (8 ounces)
4 cups cubed Jewish rye bread (1/2-inch cubes), preferably day-old
1 pound sweet turkey sausage, casings removed
2 cups chopped leeks, white and light green parts only
2 tart apples, cut into 1/4-inch dice
1 cup diced celery
3 cups reduced-sodium chicken or turkey broth
1 cup dried cherries
1 cup coarsely chopped pecans
1 ½ tablespoons minced fresh marjoram
2 teaspoons minced fresh thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.
  • Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.
  • Increase oven temperature to 425 degrees . Coat a 3- to 4-quart baking dish with cooking spray.
  • About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
  • Transfer the sausage mixture to a large bowl. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.
  • Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.8 g, Cholesterol 24.3 mg, Fat 9.4 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 509.5 mg, Sugar 9.9 g

MINNESOTA REAL WILD RICE STUFFING



Minnesota Real Wild Rice Stuffing image

The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.

Provided by birdseed

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h40m

Yield 20

Number Of Ingredients 12

8 cups chicken broth
4 cups wild rice
3 cups cubed, stale cranberry-walnut bread
1 cup chicken broth
1 ½ cups finely chopped celery
1 (8 ounce) can sliced water chestnuts, drained
¾ cup chopped pecans
¾ cup pine nuts
1 onion, diced
1 Granny Smith apple, diced
½ cup finely chopped dried apricots
4 cloves garlic, pressed

Steps:

  • Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
  • Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
  • Cook on Low until wild rice has softened and split, at least 40 more minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 38.1 g, Cholesterol 5.8 mg, Fat 7.5 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 82.6 mg, Sugar 4.2 g

WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING



WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple

Yield 14 cups

Number Of Ingredients 17

1-lb. loaf sourdough or peasant-style bread
2 cups raw wild rice
2 tsp. plus 1 Tbs. salt
3 Tbs. olive oil
2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
4 large ribs celery, cut into small dice (1-1/2 cups)
2 small cloves garlic, minced
1-1/2 Tbs. chopped fresh sage
1-1/2 Tbs. chopped fresh thyme
1-1/2 tsp. white pepper
3 Granny Smith apples
2 Tbs. butter
1 Tbs. sugar
1-2/3 cups apple cider
4 large eggs
3/4 cup homemade or low-salt canned chicken broth
1/2 recipe Spiced Pecans, coarsely chopped

Steps:

  • Two days ahead: Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight. One day ahead: In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet. In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish. Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely. In a large bowl, combine the rice, bread, and apple mixture. Refrigerate. On the day of serving: Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

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