Recipe by REDHEADEDMYSTERY
"This is by far the best stuffing recipe I have ever had. I have made it for the last 3 Thanksgivings and everyone has raved about it. It is very unique and the flavors are so delicious!!! Serve this up for Thanksgiving and your guests will be asking for the recipe!!!"
Watch video tips and tricks
3 1/2 cups
1 1/2 cups
low fat, low sodium chicken broth
uncooked wild rice
uncooked long-grain white rice
1 3/4 cups
diced, unpeeled apples
chopped Italian flat leaf parsley
dried mixed herbs
It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth, for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water, so that's how we tried it and it was great! BTW, we're vegetarian and left out the bacon all together and it was really great wrapped in Tofurky turkey lunch meats and baked.
The instructions for the recipe are not written correctly, omitting the broth that is called for in the ingredients list. The uncooked long grain rice do not soften in the time instructed. I think this would be a great recipe if the long grain were pre-cooked and then mixed into the other ingredients. The flavor was good, the texture was crunchy. No one would eat it at Thanksgiving.
Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck.
I purchased a long grain and wild rice combination and just cooked it up acocrding to the package directions. I used microwave bacon (I hate bacon grease) and set it aside. I sauteed the onion and celery, and added the fruit to the rice while the rice was still a little 'wet'. Added the celery and onion, the dry herb mix (basil, organo, thyme, sage) to the rice and fruit and cooked on med-low until everything was cooked through. Added the bacon and parley and mixed until warm.
This is an incredible dish. DH and I plan on using this a a foundation form here on out and will play around with substituting the bacon for chicken sauage, and the fruits and herbs.
I love this stuffing! This is the second time I've made this and it turned out awesome. Make sure to use a large stock pot to cook the wild rice in, because you end up adding a lot more to the pot later on. For the herbs I used 1 Tbsp. rosemary, 2 Tbsp. basil, 1 Tbsp. oregano, 1 Tbsp. thyme, 1/2 Tbsp. marjoram and 1/2 tsp. ground sage. I also added 1/2 tsp. salt and 1/2 tsp. pepper. The great thing is you can adjust the herbs according to your tastes. To cut costs, I only used raisins and craisins (skipping the apricots and cherries). It still turned out fabulous!
One word... WOW!!!!!!!!! This is so good. I added some roasted pecans in the second batch I made and they added a nice touch.
Thanks for sharing this outrageous recipe.
I am in the process of making this seemingly wonderful stuffing for Turkey day tomorrow, and it says nowhere in the recipe what to do with the 1.5 cups of the chicken broth! Yikes! I guess I will wing it, and let you all know later with a rating as to how it turned out.
This stuffing is delicious. It was a super hit for my "gluten intolerant" friends.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Stuffing with Apples, Herbs, and Bacon
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 313
** Calories from Fat: 57
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Combine carrots, pecans, and wild rice into a delicious side dish.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.
See how to make quinoa stuffing with squash and dried fruits.