Best Turkey Rice Stuffing Recipes

Steps:

• Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
• Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Steps:

• In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice. , Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan. , Bake at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing.

Steps:

• In a saucepan, saute rice in butter until brown, stirring frequently.
• Stir in contents of seasoning packet and orange zest.
• Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
• Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
• Stir in toasted pecans.

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

Steps:

• Dilute the chicken stock with the water.
• Rinse the wild rice in several changes of cold water and drain.
• Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
• Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
• The cooking time may vary from 35-60 minutes.
• If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
• (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
• Season with pepper and salt, if needed.
• Let the stuffing cool thoroughly.
• In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
• Add the onion, celery and a pinch of salt.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
• Strain the broth and set aside; you should have about 3 cups.
• Reserve the turkey gizzard and heart.
• Meanwhile, preheat the oven to 325 degrees.
• Spoon the stuffing into the check and neck cavities of the bird.
• Fold the neck skin over the stuffing and secure with skewers.
• Truss the bird with twine.
• Season the turkey liberally with salt and pepper and rub the butter all over.
• Wrap any leftover stuffing in a foil packet.
• Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
• Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
• Ten minutes before the roasting time is up, add the turkey liver to the pan.
• The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
• Transfer the turkey to a warm platter, reserving the liver.
• Let the bird rest for 30 minutes before carving.
• Heat the extra stuffing in the oven for about 25 minutes.
• Meanwhile, make the gravy.
• Pour all the juices into a large measuring cup.
• Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
• Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
• Whisk in 1 cup of the reserved turkey broth until smooth.
• Whisk in the remaining broth and simmer until thickened.
• Degrease the remaining juices in the measuring cup and stir them into the gravy.
• Chop the gizzard, heart and liver finely and stir into the gravy.
• Season with salt and pepper.
• Pour into a warmed gravy boat and serve alongside the carved turkey.

Steps:

• Cook rice as directed on package.
• brown pork,saute onions,celery and mushrooms.
• Mix all,add spices to taste.
• Use to stuff (20 pound)turkey or bake in casserole.

Steps:

• Cook the rice in 3½ cups water.
• Sauté the onion through garlic in the butter.
• Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
• Stuff the bird just before cooking.

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

Steps:

• In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender., Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. , Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
• Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.

Steps:

• Put rice into large pot of water about 8 cups. Simmer for 45 min to an hour just until the wild rice has started to burst. Drain water and allow to cool to room temperature. While the rice is cooking, chop up the mushrooms, onion, and celery and saute, celery should still be firm once cooked. When rice is cooled add it to the vegetable mixture with all remaining ingredients seasoning for taste.
• Take cheese cloth and line inside of turkey with enough extra to tie up later. Spoon stuffing mixture into the cheesecloth/turkey tie closed. If you have extra put it into another piece of cheesecloth and put this into the bottom of the roaster so that it is in the pan juices later.
• Cook turkey as normal.
• **I have used a prepackaged rice mix to make this as well it is called "Lundberg Wild Blend" 1 package is the perfect amount for this recipe just replace for both of the above rice amounts. I get it from our Walmart Supercentre.
• Additional seasoning can be added as well for instance if you really like sage in your stuffing there is no reason why you could not add it here as well.

Steps:

• Toss the rice with the pesto and pine nuts and stuff the bird lightly. Close the vent and truss the bird. Rub well with olive oil. Place the turkey on its side on a rack in a roasting pan. Cover with slices of bacon and roast at 325° for 1 hour. Turn on other side and roast for another hour. Turn the bird on its back and roast with bacon covering the breast and legs until the bird is tender and done. Baste from time to time.
• This delicious dish is enhanced by a rich cream sauce made with turkey broth. Accompany it with grilled tomatoes, crisp French bread and a lusty red wine - a Châteauneuf-du-Pape or Gigondas. Follow with fresh fruit and a good dessert cheese.

Steps:

• Melt butter in a large saucepan over medium heat, add onion and saute until translucent, about 3 minutes. Turn heat up to high and add ground beef. Cook until meat is browned well, stir in celery and cook 5 minutes longer. Stir in rice and turkey liver and cook 3 minutes. Add all remaining ingredients, season generously with salt and pepper.
• Your bird is ready to be stuffed!
• To prepare chestnuts: I do them in the pressure cooker. Rinse chestnuts and put them in the cooker. Add enough water to cover by a good 2 inches and throw in 2 tblsps salt (this will be drained off anyway- but gives the chestnuts better flavour). Boil for 5 minutes (after pressure starts). Turn off heat and leave on element 15 minutes longer. Drain.
• When cool enough to handle, cut off'nib' with a small, sharp knife and peel. Get the papery stuff off too. This is not so easy- some chestnuts peel easer than others, but they are so good and this is so totally worth it!
• If you don't have a pressure cooker, you can boil them in a regular pot for about 25 minutes.
• You could also use the vacuum-packed, cleaned chestnuts available, but I don't know if they'd be as tasty. I would guess that just over 1 lb of cleaned, cooked chestnuts would equal a 2 lb, uncleaned weight.