Holiday Stuffing Recipes

WILD RICE STUFFING WITH WALNUTS AND DRIED CRANBERRIES
Recipe adapted from Mary Risley, the director of Tante Marie's Cooking School
 
INGREDIENTS

• 1 stick of butter
• 2 large yellow onions, chopped
• 1 garlic clove, minced
• 6 3/4 cups low-salt chicken broth
• 2 cups wild rice (about 13 ounces)
• 2 cups long-grain brown rice
• 2 cups dried cranberries 
• 1/2 cup chopped fresh parsley 
• 2 tablespoons chopped fresh thyme 
• 1 1/2 cups walnuts, finely chopped 
• 1 cup chopped green onions 

DIRECTIONS
Melt 4 tablespoons of butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice. Cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer. Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is completely absorbed, about 5 minutes longer. Mix in walnuts and green onions. Season generously with salt and pepper.

WILD MUSHROOM WHOLE WHEAT STUFFING
Recipe adapted from Barbara Lynch

INGREDIENTS

• 1 1/2 loaves whole wheat bread cut into 1-inch cubes
• 12 tbs unsalted butter (1 ½ sticks)
• 6 celery ribs, cut into 1/4-inch dice (2 cups)
• 1 large yellow onion, cut into 1/4-inch dice
• 6 garlic cloves, minced
• 2 pounds mixed mushrooms, thickly sliced
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped sage
• 1/4 cup snipped chives
• 4 cups Chicken broth
• Salt and freshly ground pepper

DIRECTIONS
Preheat the oven to 350°. Spread the bread cubes on 2 large rimmed baking sheets and bake for about 15 minutes, until slightly firm and golden brown. Transfer to a large bowl.

Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter. Add the celery, onion and garlic to the pan and cook over moderate heat, stirring, until softened, about 10 minutes. Add the mixture to the large bowl.

Melt 4 tablespoons of the butter in the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until golden, about 10 minutes. Add the remaining 6 tablespoons of butter and melt, then scrape the mushrooms into the bowl. Stir in the herbs and chicken broth, season with salt and pepper and mix well. Let the stuffing cool to room temperature.

Stuff the turkey. Spread the rest of the stuffing in a large baking dish, cover with foil and bake for about 30 minutes, until heated through.