Overnight Wild Rice, Hazelnut & Mushroom Stuffing
 
 
makes 6 to 8 servings 
 
  rice
6 cup  water
1-1/2 tsp  salt
1 cup  wild rice
 
  stuffing
4 cup  1-inch-cubed rustic sourdough bread
1/2 cup  toasted, coarsely chopped hazelnuts
4 Tbsp  (1/2 stick) salted butter
1 cup  1/4-inch-diced onion
1 cup  1/4-inch-diced celery
3 cup  sliced chanterelle mushrooms, or substitute other fall wild
  mushrooms or domestic mushrooms
1/2 tsp  salt (or more to taste)
1/4 tsp  fresh-ground black pepper
1/2 cup  dried cranberries
1-1/2 cup  chicken broth or stock
2 tsp  finely chopped fresh thyme
1-1/2 tsp  finely chopped fresh rosemary
1 Tbsp  chopped fresh sage
2 Tbsp  chopped fresh parsley
1   egg, beaten
 
to make rice: in a large pot, bring water and salt to a boil. stir 
in wild rice and return to a boil. reduce heat and simmer rice, 
stirring occasionally, for about 45 minutes to 1 hour or until very 
tender. drain and cool. 
to make stuffing: spray an 8-inch square baking pan with cooking 
spray and set aside. place bread cubes and hazelnuts in large mixing 
bowl and set aside. 
 
in a large saute pan over medium-high heat, melt butter, then add 
the onion, celery and mushrooms; season with salt and pepper. saute 
for about 7 to 8 minutes or until tender. add cranberries and broth 
and bring to a simmer. add mushroom mixture and herbs and cool. 
combine cranberry-mushroom mixture with cooked rice, beaten egg, 
bread and nuts, and toss until bread is thoroughly coated. add salt 
and pepper if needed. 
 
place stuffing in baking pan, cover and refrigerate overnight to 
let flavors develop. 
when ready to bake, pull out of refrigerator 30 minutes ahead to 
come to room temperature. preheat oven to 350 degrees. bake in 
preheated oven for 35 to 45 minutes or until cooked through. for 
a "crisper" stuffing, bake for a few minutes more. 
 
chef's note: this stuffing is great with game hens, duck, chicken or 
pork chops. when roasting a stuffed chicken or game hen, cook until 
internal temperature at the center of the stuffing is 165 degrees. 
 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 4779) Mirror: rec.food.recipes: Tue, Nov 23, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Overnight Wild Rice, Hazelnut & Mushroom Stuffing
roast goose with wild rice, hazelnuts & apple
Roast Goose with Wild Rice, Hazelnuts & Apple
Wild Mushroom Rice
Wild Rice and Mushrooms
wild rice cakes with mushroom sauce
wild rice, bacon and mushroom pilaf
wild rice and chestnut stuffing
long grain & wild rice stuffed tomato
Wild Mushroom Soup
Baked Wild Mushroom Pate
wild mushroom pumpkin soup
Grilled Sturgeon With Wild Mushrooms
Wild-Mushroom And Potato Stew
Vegetarian Celeriac and Wild Mushroom Terrine
fettuccine with asparagus, nasturtiums, and wild mushrooms
Lemon Sage Turkey With Wild Mushroom Gravy
Low Country Oyster Stew With Wild Mushroom Grits
maine lobster with wild mushrooms and rosemary vapor
Couscous Risotto With Wild Mushrooms And Pecorino Cheese

>> More Related Recipes