Best 4 Best Ever Rice Stuffing Recipes

WILD RICE STUFFING

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

TRADITIONAL RICE STUFFING

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.

RICE STUFFING

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.

GLUTEN-FREE WILD RICE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
• In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
• Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5-8 minutes, until the onion is translucent and the carrots begin to soften.
• Add the garlic, thyme leaves, sage, and black pepper and cook for 2-3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
• Transfer the stuffing mixture to the prepared baking dish.
• In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
• Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
• Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15-20 minutes before serving.
• Serve warm.
• Enjoy!