Savory Wild Rice Stuffing with Mushrooms and Hazelnuts
Elevate your holiday meal with this Savory Wild Rice Stuffing featuring a delightful blend of earthy mushrooms, nutty hazelnuts, and the sweet tang of dried cherries. Infused with tawny port and seasoned with a homemade poultry seasoning, this rich and flavorful stuffing will impress your guests and complement any roasted meat. Perfectly baked to a crispy golden perfection, it serves as a hearty side dish for Thanksgiving or any special occasion.
10
Servings
180
Calories
12
Ingredients
Ingredients
dried cherries
3/4 cup (can also use dried cranberries)
tawny port
2/3 cup (or optional ruby port)
wild rice
3 cups (well rinsed)
unsalted butter
4 tablespoons (divided)
leeks
3 medium (cleaned and sliced (white part only))
mixed wild mushrooms
1 lb (sliced (cremini, shiitake, and chanterelles))
poultry seasoning
1 tablespoon (use homemade or pre-made)
hazelnuts
1 cup (toasted, skinned, and chopped)
fresh parsley
1/4 cup (chopped)
salt
1 1/2 teaspoons (to taste)
fresh ground black pepper
1/2 teaspoon (to taste)
turkey broth or chicken broth
1/2 cup (optional, for added moisture)
Instructions
1
1. Begin by soaking the dried cherries (or cranberries) in tawny port in a small bowl; set aside to allow them to plump while you prepare the stuffing.
2
2. In a large pot, bring lightly salted water to a boil over high heat. Add in the wild rice, then reduce heat to medium. Continue cooking uncovered until the rice is tender but slightly chewy, about 45 minutes. Some grains may burst during cooking.
3
3. Once cooked, drain the rice in a sieve and rinse under cold water until cooled. Drain well and transfer to a large mixing bowl.
4
4. Melt 2 tablespoons of unsalted butter in a very large skillet or flameproof casserole over medium heat. Add the sliced leeks, cooking and stirring often until soft, approximately 5 minutes. Then, mix the cooked leeks into the bowl of wild rice.
5
5. In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté over medium-high heat, stirring occasionally for about 5 minutes, until the mushrooms release their juices and become tender.
6
6. Pour in the port with soaked cherries and sprinkle in the poultry seasoning. Boil the mixture until the liquid reduces to about 1/2 cup, approximately 6 to 8 minutes.
7
7. Combine the mushrooms and port mixture with the wild rice. Fold in toasted hazelnuts, chopped parsley, salt, and pepper. Mix everything thoroughly until well combined.
8
8. Preheat your oven to 350°F (175°C). Transfer the stuffing to a lightly buttered casserole dish. If desired, drizzle with broth for added moisture.
9
9. Cover the casserole with a lid or aluminum foil and bake for about 30 minutes. For a crustier topping, uncover the casserole for the final 15 minutes of baking time.
Nutrition Information
8g
Fat
21g
Carbs
3.8g
Protein
2.8g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Wild Rice Stuffing with Mushrooms and Hazelnuts?
It is a rich holiday side dish featuring wild rice, earthy mushrooms, nutty hazelnuts, and sweet dried cherries, often served during Thanksgiving.
Can I substitute dried cranberries for the cherries?
Yes, you can use 3/4 cup of dried cranberries instead of the dried cherries.
What type of port is recommended for soaking the fruit?
Tawny port is recommended, though ruby port is an acceptable optional substitute.
How long does it take to cook the wild rice?
The wild rice should be boiled in salted water for about 45 minutes until tender but slightly chewy.
Do I need to rinse the wild rice?
Yes, the rice should be well rinsed before cooking and rinsed under cold water after boiling to cool it down.
How many leeks are needed for this recipe?
The recipe calls for 3 medium leeks, using only the white parts, cleaned and sliced.
Which mushrooms are best for this stuffing?
A 1-pound mix of cremini, shiitake, and chanterelle mushrooms is recommended.
Can I use store-bought poultry seasoning?
Yes, you can use either homemade or pre-made poultry seasoning for this dish.
How should the hazelnuts be prepared?
The hazelnuts should be toasted, skinned, and chopped before being folded into the stuffing.
Is this stuffing recipe vegetarian?
Yes, the recipe is tagged as vegetarian, provided you use vegetable broth or no broth at all.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the stuffing need to bake?
The stuffing should be baked covered for 30 minutes, with an optional 15 additional minutes uncovered for a crustier top.
How can I get a crispy topping on the stuffing?
To achieve a crustier topping, remove the cover or aluminum foil for the final 15 minutes of baking.
Is the broth mandatory in this recipe?
The 1/2 cup of turkey or chicken broth is optional and used only if you desire added moisture.
How many calories are in one serving?
Each serving contains approximately 180 calories.
What is the fat content per serving?
There are 8 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 21 grams of carbohydrates.
How much protein does this dish provide?
There are 3.8 grams of protein per serving.
Does this recipe provide dietary fiber?
Yes, there are 2.8 grams of fiber per serving.
How much sugar is in the stuffing?
There is approximately 1 gram of sugar per serving.
Can I use salted butter?
The recipe calls for unsalted butter; if you use salted, you should reduce the additional salt added later.
How much salt and pepper should I add?
Use 1.5 teaspoons of salt and 0.5 teaspoons of fresh ground black pepper, or adjust to taste.
What is the preparation time category for this dish?
This recipe falls into the category of taking less than 4 hours to prepare.
How many ingredients are required in total?
There are 12 ingredients required for this recipe.
What is the first step in the instructions?
The first step is to soak the dried cherries in tawny port to allow them to plump.
How long do I sauté the mushrooms?
Sauté the mushrooms over medium-high heat for about 5 minutes until they release their juices.
Can I make this recipe vegan?
To make it vegan, replace the butter with a plant-based butter or oil and use vegetable broth.
What does it mean if some rice grains burst?
It is normal for some wild rice grains to burst during the 45-minute boiling process; it indicates they are cooking through.
How much port liquid should remain after boiling with mushrooms?
You should boil the mixture until the liquid reduces to about 1/2 cup, which takes 6 to 8 minutes.