Wild Rice Poultry Stuffing with Cranberries and Pecans
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 212, total fat 12 G., saturated fats 4 G., proteins 4 G., carbohydrates 25 G., fiber 3 G., cholesterol 15 mg, sodium 243 mg, sugar 9 G.
Calories 212, total fat 12 G., saturated fats 4 G., proteins 4 G., carbohydrates 25 G., fiber 3 G., cholesterol 15 mg, sodium 243 mg, sugar 9 G.
This wild rice filling, like a festive pilaf, is bursting with flavor, with sweet-tart notes of dried cranberries, dried apricots, and crispy toasted pecans. Toss wild rice with sautéed onions, celery, and thyme, add dried fruits and nuts, and bake in the oven (separate from the bird) to meld the flavors. Serve as a side dish with roasted turkey, chicken, or goose.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp unsalted butter, plus extra for greasing the pan
- 0.5 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 tsp finely chopped fresh thyme leaves
- 3 cups cooked wild rice
- 2 tbsp finely chopped fresh parsley + extra for serving
- 2/3 cup toasted pecans, chopped
- 0.5 cups dried cranberries
- 1/3 cup chopped dried apricots
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Cooking the dish according to the recipe:
- Preheat oven to 175°C and grease a 2-quart baking dish with butter.
- In a large skillet over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the vegetables are softened but not browned, about 10 minutes. Add the thyme, a pinch of salt, and black pepper and cook for another minute. Remove from heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries, and dried apricots to the vegetable mixture and mix well. Season with salt and pepper to taste. Spread the filling evenly into the prepared pan and bake until heated through, about 30 minutes. Sprinkle with parsley and serve.
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