Best 2 Mixed Grain Stuffing Recipes
Craving a hearty and flavorful stuffing recipe that elevates your holiday meals? Look no further than our Mixed Grain Stuffing extravaganza! This article presents a collection of tantalizing stuffing recipes that cater to diverse tastes and dietary preferences. From the classic and comforting Southern Cornbread Stuffing to the wholesome goodness of Quinoa and Wild Rice Stuffing, these recipes promise to transform your holiday feasts into unforgettable culinary experiences.
Embark on a culinary journey as we explore the delightful nuances of each stuffing variation. Indulge in the savory medley of herbs, spices, and aromatic vegetables that bring the Southern Cornbread Stuffing to life. Discover the perfect balance of textures and flavors in the delectable Sausage and Apple Stuffing, where juicy sausage, crisp apples, and a symphony of herbs dance together in harmony. Experience the nutty goodness of Quinoa and Wild Rice Stuffing, a healthier alternative packed with nutrients and delightful flavors.
For those seeking a vegetarian delight, the Mushroom and Chestnut Stuffing offers a symphony of earthy flavors and textures. And if you're gluten-free, the Gluten-Free Stuffing provides a flavorful and inclusive option that won't compromise on taste. Each recipe is meticulously crafted with detailed instructions, ensuring that even novice cooks can create these stuffing masterpieces with confidence.
So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave your taste buds wanting more. Let these Mixed Grain Stuffing recipes guide you towards a flavorful and memorable holiday feast that your family and friends will cherish for years to come.
ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
MIXED-GRAIN STUFFING
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h40m
Yield Makes 8 cups
Number Of Ingredients 16
Steps:
- Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
- Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
- Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will make the cooking process go much smoother.
- Use a variety of grains: This will give your stuffing a more complex flavor and texture. Some good options include brown rice, wild rice, quinoa, and barley.
- Add vegetables: Vegetables not only add flavor to your stuffing, they also make it more nutritious. Some good options include celery, carrots, onions, and mushrooms.
- Use fresh herbs and spices: Fresh herbs and spices will give your stuffing a lot more flavor than dried ones. Some good options include sage, thyme, rosemary, and garlic.
- Don't overcook the grains: Overcooked grains will be mushy and unpleasant to eat. Cook them according to the package directions, or until they are tender but still have a little bite to them.
- Let the stuffing cool before serving: This will help it to set and make it easier to handle.
Conclusion:
Mixed-grain stuffing is a delicious and versatile dish that can be enjoyed on its own or as a side dish. It's a great way to use up leftover grains and vegetables, and it's also a good source of fiber and nutrients. With a little planning and effort, you can easily make a delicious mixed-grain stuffing that everyone will love.
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