Best 11 Cranberry Pecan Brown Rice Stuffing Recipes

CRANBERRY PECAN BROWN RICE STUFFING

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.

CRANBERRY-PECAN BROWN RICE STUFFING

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, shallots and poultry seasoning and saute 3 minutes. Stir in cranberries, orange peel, chicken stock, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed. To toast pecans: Preheat oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.

CRANBERRY PECAN BROWN RICE STUFFING

Steps:

• Nothing says stuffing quite like the warm flavors of toasted pecans, orange peel and cranberries. This recipe for Cranberry Pecan Brown Rice Stuffing mixes all of your favorite holiday flavors into one easy dish you'll want to make all year round. Step 1
• Prepare rice according to package directions. Meanwhile, mix chicken broth, cranberries and orange zest in a medium, microwave-safe bowl. Microwave on high for 2 minutes. Set aside. Step 2
• Melt butter in a large saucepan set over high heat. Stir in celery, shallot and poultry seasoning and sauté for 3-5 minutes, or until vegetables start to soften. Step 3
• Stir in rice, cranberry mixture, pecans, parsley, salt and pepper. Cook over medium heat for 3-5 more minutes, or until all liquid is absorbed.

CRANBERRY-PECAN BROWN RICE STUFFING

Steps:

• Prepare rice according to package directions.
• In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
• Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
• Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.

CRANBERRY PECAN BROWN RICE STUFFING

Steps:

• This whole grain take on a Thanksgiving favorite is a great way to switch things up this year. But keep in mind, this dish is great for any day, not just Thanksgiving! The celery and toasted pecans provide a crunchy bite to this delicious dish. Step 1 Prepare rice according to package directions. Step 2 In a medium, microwave-safe bowl, mix together chicken broth, cranberries and orange zest and microwave on HIGH for 2 minutes. Set aside. Step 3 Heat a large saucepan over high heat and add butter. Stir in celery, shallots and poultry seasoning and sauté for 3-5 minutes, or until just starting to soften. Step 4 Stir in cranberry mixture, pecans, parsley, salt, pepper and rice and cook over medium heat for 3 more minutes, or until all liquid is absorbed. Recipe Tips For added flavor, prepare rice with turkey or chicken stock instead of water. To toast pecans, pre-heat oven to 350ºF. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn.

CRANBERRY-PECAN WILD RICE STUFFING

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 STUFFING

Steps:

• In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

CRANBERRY-PECAN STUFFING

Steps:

• Preheat oven to 350°G.
• Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain.
• Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking.
• Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid).
• Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.

BROWN RICE AND PECAN STUFFING

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.

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES

Steps:

• Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
• While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
• Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

CRANBERRY PECAN BROWN RICE STUFFING

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.