Brown & Wild Rice Stuffing with Apples, Cranberries & Pecans

Brown & Wild Rice Stuffing with Apples, Cranberries & Pecans

AuthorJulie
Yields1 Serving
4 cups chicken or vegetable stock or water
1 cup wild rice
1 cup brown rice
1/2 tsp. salt
1 cup dried cranberries
1/3 cup butter, melted
2-3 shallots or 1 medium onion, diced
2-3 celery stalks, diced (include the leaves if there are any)
1 tart apple, cored and diced
1 Tbsp. finely chopped fresh sage (or 1 tsp. dried)
2 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
1/2 tsp. freshly ground pepper
1/2 cup chopped pecans, toasted (optional)
1

Bring the stock or water to a simmer in a large saucepan; add the rice and salt, reduce heat to low and cook, covered, until the rice is tender, about 45 minutes. Remove from the heat and fluff with a fork. Add the dried cranberries as you do.

2

Heat the butter or oil in a large skillet and sauté the shallots and celery until softened, about 5 minutes. Add the apple and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper and cook for a few more minutes. Transfer to a bowl and toss with rice and pecans.

3

Use the mixture to stuff a turkey, or put it in a buttered baking dish that will accommodate it, cover and bake (alongside your turkey, if you like) at 350°F for about half an hour. Serves 6-8.

Category

Ingredients

 4 cups chicken or vegetable stock or water
 1 cup wild rice
 1 cup brown rice
 1/2 tsp. salt
 1 cup dried cranberries
 1/3 cup butter, melted
 2-3 shallots or 1 medium onion, diced
 2-3 celery stalks, diced (include the leaves if there are any)
 1 tart apple, cored and diced
 1 Tbsp. finely chopped fresh sage (or 1 tsp. dried)
 2 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
 1/2 tsp. freshly ground pepper
 1/2 cup chopped pecans, toasted (optional)

Directions

1

Bring the stock or water to a simmer in a large saucepan; add the rice and salt, reduce heat to low and cook, covered, until the rice is tender, about 45 minutes. Remove from the heat and fluff with a fork. Add the dried cranberries as you do.

2

Heat the butter or oil in a large skillet and sauté the shallots and celery until softened, about 5 minutes. Add the apple and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper and cook for a few more minutes. Transfer to a bowl and toss with rice and pecans.

3

Use the mixture to stuff a turkey, or put it in a buttered baking dish that will accommodate it, cover and bake (alongside your turkey, if you like) at 350°F for about half an hour. Serves 6-8.

Brown & Wild Rice Stuffing with Apples, Cranberries & Pecans
Share

About Julie

You May Also Like

2 comments on “Brown & Wild Rice Stuffing with Apples, Cranberries & Pecans

  1. Darlene
    October 23, 2019 at 11:53 am

    OH MY ! Just made your Rice Stuffing Julie. It is delicious. I am going to stuff pork chops. Popping them in the oven after a quick sear, along with the dish of rice stuffing. I can’t stop eating it. Not even entertaining the other recipes out there, this is all we will need.
    Thanks for sharing this tasty recipe Julie.
    Darlene
    Nova Scotia

  2. Randy L . Fritz
    December 26, 2023 at 10:52 pm

    I made this for Christmas dinner this year. Our menu was Crown Pork Roast: w butter, rosemary, thyme, dried parsley, powdered onion/ garlic, salt and pepper. Marinated and air dried in refrigerator for 3.5 days. Roasted at 450 for 30 minutes, turned temp down to 225 for about 2.5 hours and then turned temp back to 450 for about 1 hour.

Leave a Reply

Your email address will not be published.