If you’re still looking for an alternative to ordinary bread stuffing to serve at your Thanksgiving dinner, look no further! Here’s one recipe that tastes incredible as a stuffing for cornish hens or stands out as a side dish by itself.
I’ve never been a fan of bread stuffing. I’ve had too many servings of slimy, gummy, wet disasters that people call stuffing in my life, so much so that growing up I would be really upset if my parents would make anything other than Stovetop stuffing from the box. I’m sure I would find a great bread stuffing recipe if I would just try, but I’ve been hesitant to even look. That’s why I’m bringing you one of my favorite non-bread stuffings today-Wild Rice Stuffing with Carrots, Mushrooms and Thyme. Made with two kinds of mushrooms, vegetables and herbs, this stuffing is sure to be a hit.
Yield: about 3 cups, enough to stuff 6 cornish hens
1 cup boiling water
1 ounce dried porcini mushrooms, rehydrated in 1 cup hot water
1 1/4 cups low-sodium chicken broth, or more if necessary
1 cup wild rice blend
2 tablespoons butter
1 small onion, minced (1/2 cup)
1 small carrot, minced (1/4 cup)
1/2 rib celery, minced (1/4 cup)
4 ounces fresh shiitake mushrooms, stemmed and sliced thin
2 teaspoons minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
Combine 1 cup boiling water and porcini mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve soaking liquid (you should have about 3/4 cup; chop mushrooms; set aside.
Add enough chicken broth to mushroom liquid to equal 2 cups. Bring to a boil in a medium saucepan, add rice blend, and return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into a medium bowl and fluff with fork.
Meanwhile, while the rice is cooking, heat butter in medium skillet over medium heat. Add onions, carrots, and celery; sauté until softened, about 3 to 4 minutes. Add shiitake mushrooms; sauté until tender and liquid evaporates. Add porcini mushrooms and thyme; cook, stirring until well coated, about 1 to 2 minutes longer. Add this mixture to rice; toss to combine. Add parsley and season to taste with salt and ground black pepper.
Source: Cook's Illustrated, September 1997
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