Best 8 Pecan Rice Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pecan rice stuffing is a delectable Southern-style side dish that elevates any meal with its nutty flavor and fluffy texture. Made with long-grain rice, fragrant pecans, aromatic herbs, and savory seasonings, this stuffing is a versatile culinary creation that pairs perfectly with roasted turkey, chicken, or pork. It can be cooked in a variety of ways, including baking, steaming, or pan-frying, making it a flexible dish that can be tailored to your cooking preferences. This article presents a collection of pecan rice stuffing recipes that showcase the diverse culinary interpretations of this classic dish. From the traditional version featuring a medley of herbs and spices to innovative renditions that incorporate dried fruits, vegetables, and unique seasonings, these recipes offer a range of flavors and textures to suit every palate. Whether you seek a classic stuffing recipe or are inspired to experiment with new flavor combinations, this article has the perfect pecan rice stuffing recipe for you.

Here are our top 8 tried and tested recipes!

CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

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 PECAN BROWN RICE STUFFING



Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 11

2 cups Minute® Brown Rice, uncooked
½ cup dried cranberries
1 teaspoon dried orange peel
½ cup chicken stock
1 tablespoon margarine
½ cup celery, finely chopped
2 tablespoons shallots, finely chopped
1 teaspoon poultry seasoning
½ cup pecans, chopped and toasted
¼ cup fresh parsley, chopped
1 pinch salt and ground black pepper, to taste

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

BROWN RICE AND PECAN STUFFING



Brown Rice And Pecan Stuffing image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield About 8 cups, enough for a 12-pound turkey

Number Of Ingredients 11

1 cup chopped pecans
2 tablespoons vegetable oil or butter
1 1/2 cups chopped onion
1 cup chopped celery
1 teaspoon dried thyme
2 teaspoons dried sage
2 cups raw brown rice
3 1/3 cups turkey or chicken stock
2 tablespoons chopped parsley
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
  • Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
  • Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams

WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING



WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple

Yield 14 cups

Number Of Ingredients 17

1-lb. loaf sourdough or peasant-style bread
2 cups raw wild rice
2 tsp. plus 1 Tbs. salt
3 Tbs. olive oil
2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
4 large ribs celery, cut into small dice (1-1/2 cups)
2 small cloves garlic, minced
1-1/2 Tbs. chopped fresh sage
1-1/2 Tbs. chopped fresh thyme
1-1/2 tsp. white pepper
3 Granny Smith apples
2 Tbs. butter
1 Tbs. sugar
1-2/3 cups apple cider
4 large eggs
3/4 cup homemade or low-salt canned chicken broth
1/2 recipe Spiced Pecans, coarsely chopped

Steps:

  • Two days ahead: Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight. One day ahead: In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet. In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish. Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely. In a large bowl, combine the rice, bread, and apple mixture. Refrigerate. On the day of serving: Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

WILD RICE, APRICOT AND PECAN STUFFING



WILD RICE, APRICOT AND PECAN STUFFING image

Categories     Thanksgiving     Stuffing/Dressing

Yield 10 servings

Number Of Ingredients 11

1 cup wild rice
2 onions
1 rib celery
8 tablespoons butter
1 cup white rice
1 teaspoon dried rosemary
Salt and pepper
1/2 teaspoon nutmeg
2 cups chicken stock
1 cup dried apricots
1 cup pecan halves

Steps:

  • Cook wild rice in plenty of boiling salted water until tender and drain. Chop onions and celery. Heat 8 Tbs, of the butter in saucepan over medium heat. Add onions and celery and cook until soft, about 5 minutes. Add white rice and rosemary and stir 1 minute. Add 1 tsp. salt and 1/2 tsp. pepper, the nutmeg and stock. Bring to a boil, reduce heat, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Chop apricots and stir in along with wild rice and pecans. Heat oven to 325 F. Add 1/2 cup of chicken broth to the stuffing and bake for 30 min.

PECAN RICE STUFFING



Pecan Rice Stuffing image

Curry and cumin lend wonderful flavor to this side dish that gets its sweetness from raisins and its crunch from pecans. "The delicious recipe works well for stuffing Cornish hens," Daphne Blandford writes from Gander, Newfoundland.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1 tablespoon butter
2 teaspoons ground cumin
1 teaspoon curry powder
1-1/2 cups uncooked long grain rice
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
3 green onions, thinly sliced
1/2 cup golden raisins
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine the butter, cumin and curry powder. Add the rice; cook and stir until evenly coated. Add broth; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender and liquid is almost absorbed. Stir in the onions, raisins and pecans.

Nutrition Facts : Calories 215 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 258mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

WILD RICE, PECAN, AND DRIED FRUIT STUFFING



Wild Rice, Pecan, and Dried Fruit Stuffing image

Number Of Ingredients 14

12 ounces loose pork sausages
4 shallots quartered
2 1/4 cups low-sodium chicken broth
1/2 cup wild rice
2 tablespoons plus 1 teaspoon fresh thyme minced, divided
3/4 cup long grain white rice
1/2 cup dried red cherries
1/2 cup dried cranberries
1/2 cup golden raisins
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped pecans toasted
1 egg
salt to taste
freshly ground black pepper to taste

Steps:

  • 1. Preheat the oven to 350°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Place a large skillet over medium-high heat. Add the sausage and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Leaving the drippings and sausage in the pan, add the shallots and sauté for an additional 2 minutes. Set aside. 3. Place the chicken broth in a medium-sized saucepan, and bring to a boil over high heat. Add the wild rice and 1 tablespoon of the thyme, and again bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. 4. Add the white rice to the saucepan, cover, and simmer for 10 additional minutes. Stir in the sausage mixture and cook for 5 more minutes, or until the liquid is almost absorbed. 5. Stir the dried cherries, cranberries, and raisins into the rice mixture. Cover and simmer for 2 additional minutes. 6. Remove the saucepan from the heat, and stir in the stuffing mix, pecans, egg, and remaining thyme until combined. Season with salt and pepper to taste. 7. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutrition Facts : Nutritional Facts Serves

GLAZED CORNISH HENS WITH PECAN-RICE STUFFING



Glazed Cornish Hens with Pecan-Rice Stuffing image

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 16

8 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups unsweetened apple juice
1 tablespoon honey
1 tablespoon Dijon mustard
PECAN RICE:
2 tablespoons butter
1-1/2 cups uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon curry powder
4 cups reduced-sodium chicken broth
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins

Steps:

  • Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stuffing.
  • Don't overcook the rice. It should be cooked through but still have a little bit of a bite to it.
  • Stuff the turkey loosely. This will allow the stuffing to cook evenly.
  • Bake the turkey at a high temperature for the first 30 minutes. This will help to brown the skin and seal in the juices.
  • Reduce the temperature to 325 degrees F and continue to cook the turkey until it reaches an internal temperature of 165 degrees F.
  • Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Pecan rice stuffing is a delicious and easy-to-make dish that is perfect for Thanksgiving or any other special occasion. With its combination of savory flavors and crunchy pecans, this stuffing is sure to be a hit with everyone at your table. So next time you're looking for a delicious and festive side dish, give pecan rice stuffing a try. You won't be disappointed!

Related Topics