Best 3 Cranberry Wild Rice Stuffing Recipes

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

CRANBERRY-WILD RICE STUFFING

Steps:

• Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
• Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
• Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
• Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
• Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

CRANBERRY WILD RICE STUFFING

Steps:

• 1. Preheat oven to 350
• 2. Place 1" bread cubes in extra large bowl and set aside
• 3. In a 3 quart pan, heat olive oil until hot, add celery and onions, sauteing 7-10 min or until celery is crisp tender, then add mushrooms, apple and butter. Continue to saute/cook until mushrooms are cooked. Add poultry seasoning, parsley, salt and pepper. Stirring to mix well.
• 4. Pour celery mixture over bread cubes and mix well, stir in eggs, pecans, wild rice and cranberries. Pour 1 1/2c of chicken stock over stuffing, stirring to mix well. Dump stuffing into extra large sprayed (for easy clean up) casserole dish, I use a 4 quart pyrex bowl/casserole dish and a 2 qt pyrex bowl/casserole dish. Pour a cup of stock over large bowl and 1/2 cup of stock over small bowl...cover bowls with foil, put in oven at 350 for 30 min on small bowl and 45 on the large bowl. Remove foil covers and bake another 15 min or until it starts to turn a golden brown.
• 5. *rye bread comes in a variety of recipes...some really strong with rye, some light. If you're not sure about your taste, start with a light rye. When I make this, I do use a light rye. If you love rye, go with a stronger one. *I have used pear instead of apple in this *I have added chopped dried apricots to this with the cranberries too * you could easily half this recipe...I usually make for a crowd of family :)