WILD RICE AND CORNBREAD DRESSING
Make and share this Wild Rice and Cornbread Dressing recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan, bring 3 cups water to a boil.
- Stir in wild rice and 1 teaspoon salt.
- Return to a boil, cover, and simmer over low heat 50 minutes.
- Drain in a large coarse sieve.
- In a 12-inch skillet over medium heat, melt butter.
- Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened.
- Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
- Add broth, parsley and salt and pepper to taste.
- Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil.
- (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
- Serve hot.
Nutrition Facts : Calories 174.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 11.4, Sodium 332.7, Carbohydrate 26.3, Fiber 2.5, Sugar 2.5, Protein 6.7
CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE
I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit.
Provided by Dr. Chef
Categories Long Grain Rice
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan.
- Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet.
- Sauté onion, celery, garlic and shallot over medium heat until translucent.
- Add sausage. Brown.
- Add sage, salt, and pepper.
- Add to rice/cornbread mixture. Toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
Nutrition Facts : Calories 288.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 28.1, Sodium 747.9, Carbohydrate 24, Fiber 2.2, Sugar 2.5, Protein 10.9
CORNBREAD AND WILD RICE DRESSING WITH PINE NUTS AND PARSLEY
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.
- For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
- Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.
- Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.
CORNBREAD, WILD RICE AND SAUSAGE STUFFING
I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.
Provided by Elizabeita
Categories < 60 Mins
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Sweat vegetables until tender in 1 tbsp butter.
- Make package of rice according to directions on box.
- Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
- put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
- Empty cornbread stuffing mix into large bowl.
- Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
- 7. Toss in rice, celery, onions, and sausage and mix until combined.
- 8. Add poultry seasoning and sage to taste.
Nutrition Facts : Calories 175.9, Fat 7.3, SaturatedFat 4, Cholesterol 15.2, Sodium 425.9, Carbohydrate 24, Fiber 4.4, Sugar 2.1, Protein 4.1
CORNBREAD DRESSING
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!
Provided by Bev I Am
Categories Christmas
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet; add the onions and celery and saute until tender.
- Combine toasted bread and cornbread in a large bowl and mix.
- Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
- Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
- Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
WILD RICE 'N' BREAD DRESSING
Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
WILD RICE CRANBERRY AND CORNBREAD STUFFING
All of the different textures involved make this stuffing special. Add more chicken broth if mixture seems dry.
Provided by Husker Jane
Categories Thanksgiving
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp, remove and set aside.
- Add butter to pan and melt.
- Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
- Add cranberries and chicken broth. Bring to boil, then remove from heat.
- Add corn bread, cooked wild rice, pecans and bacon.
- Add salt and pepper to taste.
- Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).
Nutrition Facts : Calories 217.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 9.6, Sodium 249.7, Carbohydrate 27.3, Fiber 3.5, Sugar 2.7, Protein 6.9
MINNESOTA WILD RICE DRESSING
This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!
Provided by MARJK
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g
WILD RICE STUFFING BAKE
If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add the celery mixture, bread cubes and rice. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or a thermometer reads 160°.
Nutrition Facts : Calories 152 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 550mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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CORNBREAD AND WILD RICE STUFFING WITH PECANS & CRANBERRIES
From fodmapeveryday.com
4.4/5 (9)Category Side DishCuisine AmericanTotal Time 1 hr 45 mins
- If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.
- Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9-inch (33 cm by 23 cm) oven-safe dish is perfect.
- Have the cornbread made and cooled. It may be made up to 2 days ahead and kept at room temperature, well wrapped.
- Make the wild rice by stirring together 3 cups (720 ml) of water and the rice in a medium pot, bring to a boil, cover and simmer for about 40 minutes or until rice is cooked and tender and water is absorbed. Let sit off heat, still covered, for 10 minutes to steam.
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