Saturday
March
28
2015
2:21 am
Weather

  Home
  Local News
  State / National / World
  Sports
  Opinion / Letters
  Business
  Arts / Entertainment
  Lifestyle
  Obituaries
  Calendar
  Submit Event
  Comics / Games
  Classifieds
  DJ Designers
  Archives
  Advertise With Us
  About Us
 
 
 
 
Sweet and wild stuffing that goes with the grain
November 22, 2013, 05:00 AM By Alison Ladman The Associated

Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.

And to help get you over that hump, we created a stuffing with big, bold flavors and plenty of texture. We kept the classic add-ins like celery, onions, thyme and sage, but sweetened them up with diced apples and golden raisins. Add a generous stick of butter and hearty wild rice, and you have a stuffing that will leave you delightfully stuffed.

By the way, the easiest way to cook wild rice is to treat it like pasta. Bring a medium saucepan of water to a boil, add about 1/3 cup of uncooked wild rice and cook for 45 to 55 minutes, then drain.

MULTIGRAIN AND

WILD RICE STUFFING

WITH APPLES AND HERBS

Start to finish: 1 hour (15 minutes active)

Servings: 8

1/2 cup (1 stick) unsalted butter

2 medium yellow onions, chopped

4 stalks celery, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1 bunch scallions, finely chopped

1/2 cup chopped fresh parsley

1/4 cup chopped fresh sage

1/4 cup chopped fresh tarragon

1 cup cooked wild rice

3 medium apples, peeled and diced

1 cup golden raisins

1 loaf multigrain bread, cubed and toasted

2 1/2 cups low-sodium turkey or chicken broth or stock

Heat the oven to 400 F. Coat a large casserole or 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high, melt the butter. Add the onions and celery and cook until tender, 7 to 8 minutes. Remove the pan from the heat and stir in the salt, pepper, scallions, parsley, sage and tarragon.

In a large bowl, combine the onion mixture with the cooked rice, apples, raisins and bread cubes. Stir in the broth. Spoon into the prepared pan and cook, uncovered, for 30 minutes.

Nutrition information per serving: 330 calories; 120 calories from fat (36 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 48 g carbohydrate; 7 g fiber; 22 g sugar; 8 g protein; 440 mg sodium.

 

 

Tags: stuffing, chopped, apples, medium, minutes, onions,


Other stories from today:

 

 
Print this Page Print this Page  |  Bookmark and Share
<< Back
 
Return To Archives
 
  


 
 
 
Daily Journal Quick Poll
 
What do you think of the pending closure of Tpumps in downtown San Mateo?

Surprised, it was super popular
Makes sense, the shop was too small
Hope they find their way back to San Mateo soon
There are plenty of other boba tea places
Glad, boba drinks make the sidewalks a sticky mess

 

 
 
 
 
 
 
 
 
Jury: Silicon Valley firm didn't discriminate
SAN FRANCISCO — A jury decided Friday that a prestigious venture capital firm did not discrimi..
Senate's Harry Reid announces he won't seek re-election
WASHINGTON — Senate Democratic Leader Harry Reid, the wily Nevadan who dominated the Senate for a ..
Israel to stop withholding Palestinian tax revenue
JERUSALEM — Israel said Friday that it will transfer Palestinian tax revenues it has been withhold..
Magnitude-4.2 quake shakes central California; no damage
COALINGA — A small earthquake jolted an area of central California, but there were no reports of d..
More >>  
 
 
  
 
  
 
©2015 San Mateo Daily Journal
San Mateo County obituaries