Best 3 Roast Chicken With Wild Rice Dressing Recipes

Indulge in a delightful culinary experience with our tantalizing Roast Chicken with Wild Rice Dressing recipe. This classic dish features a succulent, golden-brown roasted chicken complemented by a flavorful wild rice dressing stuffed inside. The aromatic stuffing, made with a blend of wild rice, vegetables, herbs, and spices, perfectly complements the tender chicken, creating a harmonious and satisfying meal.

Accompanying this main course are two delectable side dishes: a creamy and comforting Cream of Mushroom Soup, rich with the earthy flavors of mushrooms, and a refreshing Cranberry-Orange Relish, bursting with the tangy sweetness of cranberries and oranges. These accompaniments perfectly balance the savory flavors of the chicken and dressing, creating a well-rounded and unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN WITH WILD RICE STUFFING

Roasted Chicken With Wild Rice Stuffing image

My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.

Provided by Bonnie G 2

Categories Rice

Time 50m

Yield 1 Chicken, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup wild rice, cooked as per instructions
2 tablespoons butter, plus extra for coating chicken
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 tablespoons marjoram leaves, plus extra for coating chicken
2 tablespoons fresh sage, torn in pieces, plus extra for coating chicken
2 cups dry red wine
2 cups rye bread cubes, dried
1 cup portabella mushroom, diced
salt and pepper
1 egg
1 tablespoon caraway seed
1 cup chicken broth

Steps:

Melt butter in a skillet over medium heat.
Add onion, garlic, carrot and herbs.
Sauté for 5 minutes, then add the wine.
Simmer for about 10 minutes to reduce the wine to a tight paste.
Add the wild rice, rye bread and mushrooms.
Stir and season with salt and pepper.
Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
Mix thoroughly until evenly moistened.
Stuff chicken, and bake as desired until done.
Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.

Nutrition Facts : Calories 362.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 61.8, Sodium 288, Carbohydrate 42.1, Fiber 5.5, Sugar 5.2, Protein 10.5

ROASTED CHICKEN WITH BASIL-RICE STUFFING

Roasted Chicken with Basil-Rice Stuffing image

This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped celery
1-1/2 teaspoons butter
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 tablespoon sliced green onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2-1/4 teaspoons sunflower kernels or chopped almonds
1/8 teaspoon salt
Dash pepper
1 broiler/fryer chicken (3 pounds)

Steps:

In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.

WILD RICE & HERBS STUFFED ROASTER CHICKEN

Wild Rice & Herbs Stuffed Roaster Chicken image

A whole roast chicken with stuffing makes a delicious main dish. Apples, mushroomns, green onions, and carrots turn this wild rice stuffing up several flavorful notches. Serve it with a mixed greens and red onion salad dressed with a balsamic vinaigrette, and you've got a WINNER-DINNER!

Provided by Feast Your Eyes

Categories Whole Chicken

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

5 lbs whole roasting chickens
kosher salt
fresh ground black pepper
olive oil
1 (6 ounce) package long grain and wild rice blend
3 cups fresh white button mushrooms, sliced
2 medium green apples, cored and chopped
1 cup fresh carrot, shredded
3/4 cup green onion, sliced thin
1/2 cup celery, coarsley chopped
1 egg, beaten
1/4 cup milk
onion powder, paprika, dried rosemary, dried sage
4 tablespoons apple jelly, melted
apple, wedges (Garnish)

Steps:

Preheat the oven to 400 degrees F.
Remove giblets from roaster; thoroughly rinse it and pat dry with paper towels. Season the cavity with salt and pepper, pour in a spoonful of olive oil; set roaster aside.
To prepare the stuffing, cook the rice according to the package directions, EXCEPT add the mushrooms, apples, carrots, green onions, and celery to the rice before cooking. Once cooked, stir in enough egg and milk to moisten the stuffing.
To stuff the chicken, spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back; fasten with a small skewer. Next, lightly spoon the remaining stuffing into the body cavity. Tuck the drumsticks under the band of skin that crosses the tail. (If there is no band, tie the drumsticks to the tail.) Twist the wing tips under the chicken.
Rub the roaster's skin with olive oil, onion powder, paprika, rosemary, and sage.
Place the stuffed chicken, breast side up, on a rack in a shallow roasting pan. Fill the pan with about a 1/4-inch of water, and cover.
For the first 15 to 20 minutes cook at 400 degrees F -- This will sear in the juices and keep the chicken from getting rubbery.
Reduce the heat to 325 degrees F and roast for about 1 1/2 hours; baste often with the juices from the bottom of the pan. Roast until the meat thermometer registers 175 degrees F. At this time the chicken should no longer be pink and the drumsticks should move easily back and forth.
Now that the chicken is two-thirds done roasting, uncover it and cut the band of skin/string between the drumsticks so that the thighs will cook evenly. Brush the the skin with the melted apple jelly once or twice during the last 15 minutes of roasting.
Remove the chicken from the oven; cover with foil. Let stand for 10 to 20 minutes before carving.
To serve, transfer the roaster to a warm serving plater; spoon some of the stuffing around it and garnish with apple wedges.

Nutrition Facts : Calories 689.1, Fat 46.1, SaturatedFat 13.3, Cholesterol 234.6, Sodium 227.8, Carbohydrate 15.8, Fiber 2, Sugar 10.5, Protein 51

Tips:

Mise en Place: As with any cooking project, having all your ingredients prepped and measured before you start cooking will make the process much smoother.
Seasoning: Don't be shy with the seasoning! Make sure to season your chicken liberally with salt, pepper, and your favorite herbs and spices.
Cooking Time: The cooking time for the chicken will depend on its size. A good rule of thumb is to cook the chicken for 20 minutes per pound at 375 degrees Fahrenheit.
Browning the Chicken: Before roasting, brown the chicken in a skillet over medium heat. This will help to develop flavor and create a golden brown crust.
Roasting Pan: Use a roasting pan that is large enough to accommodate the chicken and the vegetables. This will help to prevent overcrowding and ensure that the chicken cooks evenly.
Basting the Chicken: Baste the chicken with the pan juices every 20-30 minutes. This will help to keep the chicken moist and flavorful.
Cooking the Wild Rice: Cook the wild rice according to the package directions. Once the rice is cooked, fluff it with a fork and stir in the remaining ingredients.
Serving the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10 minutes before carving. Serve the chicken with the wild rice dressing and your favorite sides.

Conclusion:

This roast chicken with wild rice dressing is a delicious and hearty meal that is perfect for a special occasion or a weeknight dinner. The chicken is juicy and flavorful, and the wild rice dressing is a delicious and unique side dish. With a little planning and effort, you can easily make this dish at home. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and memorable meal!