Best 9 Wild Rice And Roasted Peanut Holiday Dressing Recipes

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

WILD RICE DRESSING WITH APPLES AND CHESTNUTS



Wild Rice Dressing with Apples and Chestnuts image

Categories     Fruit     Onion     Side     Bake     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Apple     Fall     Winter     Chestnut     Parsley     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 cup wild rice
1 (7.25-ounce) jar peeled whole chestnuts, halved
1/2 cup chopped fresh Italian parsley
4 tablespoons olive oil
12 ounces sweet Italian sausage, casings removed, sausage crumbled
1 large onion
2 large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes
2 1/2 teaspoons dried thyme
1 cup low-salt chicken broth

Steps:

  • Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

WILD RICE, FRUIT, AND PECAN STUFFING



Wild Rice, Fruit, and Pecan Stuffing image

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Provided by Sarah Dickerman

Categories     Fruit     Side     Thanksgiving     Dinner     Stuffing/Dressing     Cranberry     Apricot     Pecan     Fall     Healthy     Low Cholesterol     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1 1/2 tablespoons olive oil
3 large celery stalks, finely chopped
1 cup finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 cups low-salt chicken or turkey broth
1 bay leaf
1 teaspoon kosher salt plus more
3/4 cup (3 ounces) pecans
1/2 cup dried cranberries
1/4 cup (about 3 ounces) dried apricots, coarsely chopped
1/4 cup (about 2 1/2 ounces) golden raisins
Freshly ground black pepper
1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
1 1/2 cups thinly sliced small celery stalks (from celery heart)
1/2 cup celery leaves from celery heart, coarsely chopped

Steps:

  • Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
  • Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
  • Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
  • Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING



Wild Rice and Roasted Peanut Holiday Dressing image

Wild rice combines with bread cubes, for a new twist on dressing. Made with Swanson® Unsalted Chicken Stock, this recipe is moist and deliciously seasoned and crunchy due to the roasted peanuts.

Provided by Candice

Categories     Swanson®

Time 1h15m

Yield 12

Number Of Ingredients 14

10 tablespoons unsalted butter, divided
1 ½ cups uncooked wild rice
6 cups Swanson® Unsalted Chicken Stock, divided
2 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon sage
1 bay leaf
1 cup diced celery
½ cup diced onion
6 cups unseasoned bread cubes
½ cup roasted, salted peanuts, coarsely chopped
½ cup roasted, salted peanuts
1 tablespoon chopped fresh parsley

Steps:

  • Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
  • Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
  • Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 95.4 g, Cholesterol 26.4 mg, Fat 19.2 g, Fiber 5.7 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1860.8 mg, Sugar 9.7 g

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING



Wild Rice and Roasted Peanut Holiday Dressing image

Wild rice combines with bread cubes, for a new twist on dressing. Made with Swanson® Unsalted Chicken Stock, this recipe is moist and deliciously seasoned and crunchy due to the roasted peanuts.

Provided by Candice

Categories     Swanson®

Time 1h15m

Yield 12

Number Of Ingredients 14

10 tablespoons unsalted butter, divided
1 ½ cups uncooked wild rice
6 cups Swanson® Unsalted Chicken Stock, divided
2 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon sage
1 bay leaf
1 cup diced celery
½ cup diced onion
6 cups unseasoned bread cubes
½ cup roasted, salted peanuts, coarsely chopped
½ cup roasted, salted peanuts
1 tablespoon chopped fresh parsley

Steps:

  • Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
  • Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
  • Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 95.4 g, Cholesterol 26.4 mg, Fat 19.2 g, Fiber 5.7 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1860.8 mg, Sugar 9.7 g

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING



Wild Rice and Roasted Peanut Holiday Dressing image

Wild rice combines with bread cubes, for a new twist on dressing. Made with Swanson® Unsalted Chicken Stock, this recipe is moist and deliciously seasoned and crunchy due to the roasted peanuts.

Provided by Candice

Categories     Swanson®

Time 1h15m

Yield 12

Number Of Ingredients 14

10 tablespoons unsalted butter, divided
1 ½ cups uncooked wild rice
6 cups Swanson® Unsalted Chicken Stock, divided
2 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon sage
1 bay leaf
1 cup diced celery
½ cup diced onion
6 cups unseasoned bread cubes
½ cup roasted, salted peanuts, coarsely chopped
½ cup roasted, salted peanuts
1 tablespoon chopped fresh parsley

Steps:

  • Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
  • Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
  • Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 95.4 g, Cholesterol 26.4 mg, Fat 19.2 g, Fiber 5.7 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1860.8 mg, Sugar 9.7 g

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING



Wild Rice and Roasted Peanut Holiday Dressing image

Wild rice combines with bread cubes, for a new twist on dressing. Made with Swanson® Unsalted Chicken Stock, this recipe is moist and deliciously seasoned and crunchy due to the roasted peanuts.

Provided by Candice

Categories     Swanson®

Time 1h15m

Yield 12

Number Of Ingredients 14

10 tablespoons unsalted butter, divided
1 ½ cups uncooked wild rice
6 cups Swanson® Unsalted Chicken Stock, divided
2 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon sage
1 bay leaf
1 cup diced celery
½ cup diced onion
6 cups unseasoned bread cubes
½ cup roasted, salted peanuts, coarsely chopped
½ cup roasted, salted peanuts
1 tablespoon chopped fresh parsley

Steps:

  • Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
  • Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
  • Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 95.4 g, Cholesterol 26.4 mg, Fat 19.2 g, Fiber 5.7 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1860.8 mg, Sugar 9.7 g

WILD RICE DRESSING



Wild Rice Dressing image

This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Rice     Mushroom     Leek     Stuffing/Dressing     Pecan     Vegetarian     Dairy Free     Peanut Free     Soy Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 13

1 cup pecans
2 cups wild rice
Kosher salt
1/4 cup red wine vinegar
2 Tbsp. fresh orange juice
2 Tbsp. honey
1 garlic clove, crushed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 tsp. chopped thyme
1/3 cup sliced chives

Steps:

  • Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
  • Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
  • Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
  • Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
  • Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
  • Do Ahead
  • Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

WILD RICE DRESSING/STUFFING WITH ROASTED GRAPES AND WALNUTS



Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts image

Sounds great so don't want to lose this. It's from Bon Appetit, Nov., 2007. "Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dish."

Provided by Oolala

Categories     Brown Rice

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

6 tablespoons butter, 3/4 of a stick
1 cup shallot, chopped, about 4 large
1 cup celery, chopped, about 3 stalks
2 cups wild rice, about 12 oz
4 1/2 cups low sodium chicken broth, may need more
1 tablespoon dried thyme
1/2 teaspoon coarse kosher salt
1 cup long grain brown rice
1 1/2 cups red seedless grapes, about 8 oz
1 1/2 cups green seedless grapes, about 8 oz
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 cups walnuts, toasted, chopped
1 tablespoon orange peel, finely grated

Steps:

  • Melt butter in a heavy large saucepan over medium heat.
  • Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
  • Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
  • This can be made a day ahead. Cool slightly; cover and chill.
  • Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
  • Meanwhile, preheat oven to 350 degrees F.
  • Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
  • Transfer to a bowl and toss with the balsamic vinegar.
  • This part can be made up until 4 hours ahead and let stand at room temperature.
  • Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 372.9, Fat 18.9, SaturatedFat 5.2, Cholesterol 15.3, Sodium 153.2, Carbohydrate 45, Fiber 3.9, Sugar 7.7, Protein 10

WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS



Wild Rice Dressing with Roasted Grapes and Walnuts image

Provided by Betty Rosbottom

Categories     Rice     Side     Bake     Roast     Christmas     Thanksgiving     High Fiber     Stuffing/Dressing     Walnut     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) butter
1 cup chopped shallots (about 4 large)
1 cup chopped celery (about 3 stalks)
2 cups wild rice (about 12 ounces)
4 1/2 cups (or more) low-salt chicken broth
1 tablespoon dried thyme
1/2 teaspoon coarse kosher salt
1 cup long-grain brown rice
1 1/2 cups red seedless grapes (about 8 ounces)
1 1/2 cups green seedless grapes (about 8 ounces)
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 cups walnuts, toasted, chopped
1 tablespoon finely grated orange peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
  • Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

Related Topics