HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE
This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.
Provided by CarrieOkii
Categories Pork
Time P1DT3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
- Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
- Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
- Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
- To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
- (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).
Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6
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Janzeb baloch
[email protected]I'm allergic to mushrooms, so I substituted them with chopped carrots and celery. It turned out great!
balan rai
[email protected]This stuffing is way too complicated to make. I spent hours in the kitchen and it wasn't even worth it.
Imran Junior
[email protected]I followed the recipe exactly, but my stuffing turned out dry. I'm not sure what went wrong.
V-H-P-R
[email protected]This stuffing was a little bland for my taste. I think I'll add some more herbs and spices next time.
Ahmad Raÿ¨poot Rajpoot
[email protected]I've tried many stuffing recipes over the years, but this one is by far the best. It's flavorful, moist, and has the perfect texture.
Kamran Abbas
[email protected]This stuffing is so easy to make and it tastes amazing! I love the combination of wild rice, mushrooms, and sausage.
Rhonda Dalton
[email protected]I made this stuffing for Thanksgiving dinner, and it was a big hit! Everyone loved the flavor and the texture. I'll definitely be making it again.
Cam James
[email protected]This stuffing was delicious! I made it exactly as the recipe said, and it turned out perfect. I especially liked the crispy edges.
Gaming with Mahim
[email protected]I've made this stuffing recipe for the past three years, and it's always a crowd-pleaser. The wild rice adds a nice nutty flavor, and the pine nuts and sausage give it a savory richness. I highly recommend this recipe!
Allizay Hankins
[email protected]This stuffing was a huge hit at our holiday dinner! I loved the combination of flavors and textures, and it was so easy to make. I'll definitely be making this again next year.