Best 8 Rice Stuffing For Turkey Recipes

WILD RICE STUFFING FOR TURKEY

Steps:

• Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
• Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

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.

BROWN RICE STUFFING WITH ROASTED TURKEY

Steps:

• Roast Turkey and Pan Gravy Step 1
• Preheat oven to 400ºF. Stir together oil, cumin, chili powder, garlic powder, salt and pepper; set aside. Add onion, celery, carrot and garlic to roasting pan; set aside. Step 2
• Remove turkey giblets and neck from turkey; add to roasting pan. Pat turkey dry with a paper towel. Rub spice mixture all over the turkey and inside the cavity. Tie legs together with kitchen string and tuck wing tips underneath turkey. Place turkey, breast side up, on rack in roasting pan. (Can be covered and refrigerated for up to 1 day.) Step 3
• Roast in lower third of oven for 30 minutes. Reduce temperature to 350°F; cook for 1 1/2 to 2 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F. Step 4
• Remove kitchen string; transfer turkey to serving platter. Tent loosely with foil; let stand for 30 minutes. Step 5
• Meanwhile, skim any fat from pan juices in roasting pan and reserve for brown rice stuffing. Step 6
• Heat pan drippings, pan-roasted vegetables, neck and giblets in roasting pan set over medium heat on the stovetop. Stir in wine, scraping up any brown bits from bottom of pan; bring to boil. Boil for 2 minutes; stir in broth and return to boil. In small bowl, whisk together 1/2 cup water and flour until smooth. Gradually whisk into pan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until thickened. Strain before serving. Brown Rice Stuffing Step 7
• Meanwhile, cook rice according to package directions; set aside. In large skillet set over medium-heat, cook bacon, beef, pork, salt and pepper for 8 to 10 minutes or until browned and cooked through. Stir in onion, celery, apple, thyme and garlic; cook for 5 to 8 minutes or until slightly softened. Stir in 1 cup broth and wine; bring to boil. Reduce heat to low; cook for 8 to 10 minutes or until vegetables are tender and very little liquid remains in pan. Step 8
• Remove from heat. Stir in rice, remaining broth, olives, nuts, dried fruit and cilantro. Step 9
• Transfer to greased 13- x 9-inch baking dish. Cover with foil. Bake in 350°F oven for 30 to 40 minutes or until heated through. Slice turkey; serve with rice stuffing and pan gravy. Recipe Tip For make-ahead, assemble the rice stuffing; cover and refrigerate for up to 1 day.

TURKEY WITH HERBED RICE DRESSING

Steps:

• In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice. , Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan. , Bake at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

RICE STUFFING FOR TURKEY

Steps:

• Cook the rice in 3½ cups water.
• Sauté the onion through garlic in the butter.
• Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
• Stuff the bird just before cooking.

ROAST TURKEY WITH WILD RICE STUFFING

Steps:

• Dilute the chicken stock with the water.
• Rinse the wild rice in several changes of cold water and drain.
• Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
• Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
• The cooking time may vary from 35-60 minutes.
• If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
• (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
• Season with pepper and salt, if needed.
• Let the stuffing cool thoroughly.
• In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
• Add the onion, celery and a pinch of salt.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
• Strain the broth and set aside; you should have about 3 cups.
• Reserve the turkey gizzard and heart.
• Meanwhile, preheat the oven to 325 degrees.
• Spoon the stuffing into the check and neck cavities of the bird.
• Fold the neck skin over the stuffing and secure with skewers.
• Truss the bird with twine.
• Season the turkey liberally with salt and pepper and rub the butter all over.
• Wrap any leftover stuffing in a foil packet.
• Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
• Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
• Ten minutes before the roasting time is up, add the turkey liver to the pan.
• The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
• Transfer the turkey to a warm platter, reserving the liver.
• Let the bird rest for 30 minutes before carving.
• Heat the extra stuffing in the oven for about 25 minutes.
• Meanwhile, make the gravy.
• Pour all the juices into a large measuring cup.
• Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
• Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
• Whisk in 1 cup of the reserved turkey broth until smooth.
• Whisk in the remaining broth and simmer until thickened.
• Degrease the remaining juices in the measuring cup and stir them into the gravy.
• Chop the gizzard, heart and liver finely and stir into the gravy.
• Season with salt and pepper.
• Pour into a warmed gravy boat and serve alongside the carved turkey.

BROWN RICE TURKEY STUFFING

Steps:

• Cook rice as directed on package.
• brown pork,saute onions,celery and mushrooms.
• Mix all,add spices to taste.
• Use to stuff (20 pound)turkey or bake in casserole.