WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
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Aralda Botshelo
[email protected]This stuffing is a bit too bland for my taste. I'm going to add some more herbs and spices next time.
Perry Willis
[email protected]I'm not sure what I did wrong, but my stuffing turned out dry. I'm going to try it again.
Nshabompurira Fortunate
[email protected]This stuffing is so delicious and flavorful. I will definitely be making it again.
judy esler
[email protected]I love that this stuffing is made with healthy ingredients.
Shelia McMullan
[email protected]This stuffing is a great way to use up leftover turkey or chicken.
Youbraj Gorkhali
[email protected]I made this stuffing for a holiday party and it was a huge success. Everyone raved about it!
Cristy Benson
[email protected]This stuffing is so easy to make. It's perfect for a busy weeknight meal.
Sandery Reyes
[email protected]I love the combination of wild rice, almonds, and mushrooms in this stuffing.
ZzZbrain
[email protected]This stuffing is a great way to add some extra flavor to your Thanksgiving dinner.
Hawish Rajpoot
[email protected]I followed the recipe exactly and the stuffing turned out perfectly. It was so moist and flavorful.
Will Brown
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so good!
Md Moksdul
[email protected]This stuffing is a great way to use up leftover wild rice. It's also a great make-ahead dish.
Edith Lamin
[email protected]I made this stuffing for a potluck and it was a huge hit. Everyone loved it!
Allah nazar khan Nazar khan
[email protected]This is the best stuffing I've ever had! It's so flavorful and moist. I will definitely be making it again.
Morati 01
[email protected]I wasn't sure how I would like this stuffing, but I was pleasantly surprised. It's really tasty and unique.
Abdur Rahim Ansari
[email protected]This stuffing is delicious! I made it for my family and they all loved it. It's definitely a keeper.
Muddassir Ahmed Khan
[email protected]I've made this stuffing several times now and it's always a crowd-pleaser. It's the perfect balance of flavors and textures.
Lucy Olds
[email protected]This is my new favorite stuffing recipe! It's so easy to make and always turns out perfectly. I love the nutty flavor of the wild rice and almonds, and the mushrooms add a savory depth of flavor.
Richard Elliott
[email protected]This stuffing was a hit at our Thanksgiving dinner! I loved the combination of wild rice, almonds, and mushrooms. It was so flavorful and had a great texture.