Wild Rice Stuffing with Wild Mushrooms Recipe
Dried pears lend a subtle sweetness to the deep, earthy taste
of this stuffing.
8 T. butter
4 large onions (about 2 3/4 lbs.), halved, thinly sliced
1 1/4 lbs. assorted wild mushrooms (such as crimini and stemmed shiitake),
sliced
3 T. chopped fresh thyme
5 C. canned low-salt chicken broth
3 t. chopped fresh sage
1 1/3 C. wild rice (about one 8-ounce package)
1 1/4 C. long-grain white rice
1 3/4 C. coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 C. chopped fresh Italian parsley
Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; saut�
until very tender and caramelized, about 25 minutes. Transfer onions to large
bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add
mushrooms and 1 tablespoon thyme; saut� until mushrooms are deep brown, about 12
minutes. Add to bowl with onions. Season with salt and pepper.
Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large
deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer
30 minutes. Mix in white rice; cover and simmer until all rice is tender and
almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized
onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in
pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt
and pepper. Stir in 3/4 cup parsley.
To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Generously butter
baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered
foil, buttered side down. Bake stuffing in dish along side turkey until heated
through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is
slightly crisp and golden, about 15 minutes longer.
To bake all of stuffing in baking dish:
Preheat oven to 350�F. Generously butter 13 x 9 x 2-inch glass baking dish,
depending on recipe. Transfer stuffing to prepared dish. Cover with buttered
foil, buttered side down. Bake until heated through, about 40 minutes. Uncover
and bake until top is slightly crisp and golden, about 20 minutes longer.
Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
Makes 8 to 10 servings.
Recipe from Bon App�tit
Razzle Dazzle
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