Rice Stuffing with Apples, Herbs, and Bacon

Rice Stuffing with Apples, Herbs, and Bacon

32 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
REDHEADEDMYSTERY
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!!!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
  3. In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
  4. Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
  5. In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.

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Reviews (32)

Rate This Recipe
kdmorgan77
38

kdmorgan77

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.

GINNYG
29

GINNYG

Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck.

Dianne
21

Dianne

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!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 59.2 g
  • 19%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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