Time 1h Yield 12 Number Of Ingredients 9 Steps:
Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder. Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Yield 8 servings Number Of Ingredients 13 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.
Time 25m Yield 10 Number Of Ingredients 15 Steps:
Cook rice as directed on box, using water, 2 tablespoons butter and 3/4 teaspoon salt. Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup butter over medium heat. Cook onion and celery in butter 5 to 8 minutes, stirring occasionally, until tender. Add cooked rice, broth, apricots, cranberries, thyme, 1/2 teaspoon salt and the pepper to skillet; stir to combine. Cook about 3 minutes or until liquid is absorbed. Remove from heat; stir in almonds and parsley.
Time 1h Yield 8 serving(s) Number Of Ingredients 11 Steps:
In medium-size skillet, over medium heat, sauté bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper if desired. Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, at 325 degrees F 35-40 minutes.
Number Of Ingredients 17 Steps:
Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool. Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes. Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat. Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat. Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute. Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.
Time 31m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
(Properly cooked wild rice should be split and soft.). Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces. In some of the reserved bacon fat sauté the vegetables until soft. To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix. If the mixture seems dry, add the melted butter. Add salt and pepper to taste (remember, the bacon is salty). Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.
More about “minnesota wild rice dressing recipes”
Time 50m Yield 12 Number Of Ingredients 9 Steps:
Prepare instant long grain and wild rice according to package directions. While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder. Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.