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Wild Rice Stuffing with Mushrooms

Wild Rice Stuffing with Mushrooms
This is a wonderful, traditional stuffing to serve for an elegant Thanksgiving dinner. Not only is it a change from the routine bread stuffing, but wild rice has a delicious nutty flavor that goes perfectly with turkey. The mushrooms add that woodsy, earthy flavor that complements the turkey and the wild rice, making this an unforgetable and delicious meal.
Ingredients:

5 ounces wild rice
2 ounces unsalted butter
8 ounces fresh mushrooms: White and/or Brown Clamshell mushrooms, and/or Trumpet Royale mushrooms trimmed, rinsed and sliced
1 yellow onion, chopped
3 garlic cloves, peeled and diced fine
1 celery stalk, chopped
3 tablespoons chestnut cream
6 ounces ground pork sausage, fully cooked
1/2 tablespoon fresh parsley, snipped fine
1/4 teaspoon fresh sage, chopped fine
2 teaspoons sea salt
2 teaspoons freshly ground black pepper



Directions:


Cook the rice according to package instructions.


Melt the butter in a saucepan. Add the mushrooms, onions, garlic, and celery and cook for about four minutes. Stir constantly. Set aside the cooked mushrooms until needed.

 

Drain the rice and set it aside to cool.


Use a food processor to mix and chop the mushrooms, chestnut puree, cooked sausage, parsley, sage, and salt and pepper. Blend until mixed, but not totally pureed. Remove the mixture and place it in a mixing bowl.


Add the cooked rice to the mixing bowl with the mushroom and sausage combination. Use a wooden spoon to mix the rice into the mushrooms.


Rinse and drain the turkey cavity, then salt and pepper the inside of the cavity before adding the stuffing.

Products suggested for this recipe:



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