Best Grape And Wild Rice Stuffing Recipes

Wild Rice and Grape Stuffing image

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut in 1/4-inch dice
1 yellow onion, chopped
1 rib celery, chopped
1 teaspoon fresh thyme, leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Madeira wine
4 cups cooked wild rice
1 cup green grapes, cut in half lengthwise
2/3 cup whole, unblanched almonds, toasted and roughly chopped

Steps:

Line a baking sheet with several thicknesses of paper towels. Heat the olive oil in a medium skillet over medium heat. Add the pancetta, and cook until golden and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to paper towels, and allow to drain.
Add the chopped onion and celery to pan, and cook until slightly softened, about 4 minutes. Add the thyme, salt, pepper, and Madeira; cook about 30 seconds. Remove from heat.
In a large bowl, toss the pancetta, onion mixture, rice, grapes, and almonds. Use to stuff turkey or hens just before baking. If not using immediately, store in the refrigerator, covered with plastic wrap, until ready for use.

GRAPE AND WILD RICE STUFFING image

Yield 12 servings

Number Of Ingredients 9

1/4 cup butter
1 large onion, chopped
1 clove garlic, minced
6 1/2 cups vegetable broth
2 cups wild rice
2 cups long grain rice
3 cups fresh Chilean red and green grapes, cut in half
1/2 cup chopped fresh parsley
1 1/2 cups toasted pecans, roughly chopped

Steps:

In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes. Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste. Serve stuffing warm as a side dish.