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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Antoinuel Lawson
[email protected]I've made this stuffing recipe several times now, and it's always a hit. It's the perfect side dish for any holiday meal.
Laila jutti Jutti
[email protected]This stuffing is a great way to get your kids to eat their vegetables. My kids love the mushrooms and pine nuts.
khagendra parajuli
[email protected]I made this stuffing for my Christmas dinner last year, and it was a huge hit! Everyone raved about how delicious it was.
Aaliyah Lunt
[email protected]I love the addition of pine nuts to this stuffing. They add a nice nutty flavor and a bit of crunch.
Roshan Willis
[email protected]This stuffing is a great way to use up leftover rice. I always make a big batch of rice after a Chinese takeout night, and then I use it to make this stuffing.
Gabrel Morgan
[email protected]I love the way the sausage and mushrooms flavor this stuffing. It's a great way to change up the traditional bread stuffing.
Ralaya Thacker
[email protected]I've made this stuffing recipe several times now, and it's always a hit. It's the perfect side dish for any holiday meal.
Jenetha Williams
[email protected]This stuffing is the perfect combination of savory and sweet. The mushrooms, pine nuts, and sausage add a lot of flavor, and the wild rice gives it a nice chewy texture.
Phindeni Hadebe
[email protected]I love how this stuffing can be made ahead of time. It makes it so easy to prepare a delicious holiday meal.
Lisa Parker
[email protected]This stuffing is a great way to use up leftover turkey or chicken. I always make a big batch of stuffing after Thanksgiving and Christmas, and then I freeze it for later.
edgar gutierrez ramirez
[email protected]I've made this stuffing recipe several times now, and it's always a hit with my family. They love the combination of flavors and textures.
Em Emon
[email protected]I made this stuffing for my Thanksgiving dinner last year, and it was a huge hit! Everyone raved about how delicious it was.
Chaslin Russel
[email protected]The mushrooms in this stuffing add a nice earthy flavor and a bit of moisture. I used a mix of cremini and shiitake mushrooms, but you could use any type of mushroom you like.
Tshepiso Mogapi
[email protected]The sausage in this stuffing gives it a savory and hearty flavor. I used a mild Italian sausage, but you could use a hotter sausage if you prefer.
HELLRAISER2099
[email protected]I love the addition of pine nuts to this stuffing. They add a subtle sweetness and a nice crunch.
Albert Ndze
[email protected]The wild rice in this stuffing adds a nice chewy texture and a nutty flavor that I really enjoy. It's a great way to change up the traditional white bread stuffing.
Anu Sanam
[email protected]This stuffing is so versatile! I've used it as a side dish for Thanksgiving and Christmas dinner, but I've also enjoyed it as a main course with a side salad.
Mubarak Sho
[email protected]I love how easy this stuffing recipe is to make. I can prep all the ingredients in advance, so it's a breeze to assemble on the day of the feast.
Usama Tamoor
[email protected]I've made this stuffing recipe several times now, and it's always a hit with my family and friends. It's the perfect balance of savory and nutty flavors, and the texture is spot-on.
UrbanR6
[email protected]This stuffing recipe is a game-changer! The combination of mushrooms, pine nuts, sausage, and wild rice creates a flavorful and satisfying dish that pairs perfectly with turkey or chicken. I highly recommend trying it.