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home > recipes > breads > walnut-rice stuffing
This one blew the socks of my guests last Thanksgiving - so much so that they are still talking about it today, and my sister's husband still is peeved with my sister about her having eaten all that was left over before he got a chance to get more! Walnut-rice stuffing 3/4 cup brown rice 1/2 cup wild rice 1/2 lb shelled walnuts 3/4 lb crimini mushrooms 5 large stalks celery 4 tbsp + 2 tbsp butter 2 sprigs thyme 2 large sprigs sage 1/8 tsp (a pinch) pepper Mix the rices together, put in a pot with 3 1/2 cups water or thereabouts, and bring to a boil. Immediately reduce to a simmer and cook until fluffy but still slightly chewy. Remove from heat. Chop the walnuts into smallish pieces, the mushrooms likewise, and the celery as well, keeping in separate bowls. Put 2 tbsp butter in a skillet, heat until the butter starts to bubble, and add the walnuts. Stir quickly for a short time, then add the mushrooms. Stir until the mushrooms soften and darken somewhat and remove from heat. Mince the sage finely and remove the stems from the thyme. Slice the butter into thin pats. Toss all ingredients but the butter together. Stuff the turkey, inserting pats of butter at random intervals throughout the stuffing process. You can put any remainder into a casserole dish and bake separately - put in in the oven about 3/4 hour before serving.

Walnut-rice Stuffing


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(posted November 22, 2004)

This one blew the socks of my guests last Thanksgiving - so much so that they are still talking about it today, and my sister's husband still is peeved with my sister about her having eaten all that was left over before he got a chance to get more!

Walnut-rice stuffing

3/4 cup
brown rice
1/2 cup
wild
rice
1/2 lb shelled walnuts
3/4 lb crimini mushrooms
5 large stalks
celery
4 tbsp + 2 tbsp
butter
2 sprigs
thyme
2 large sprigs
sage
1/8 tsp (a
pinch) pepper

Mix the rices together, put in a
pot with 3 1/2 cups water or thereabouts, and bring to a boil. Immediately reduce to a simmer and cook until fluffy but still slightly chewy. Remove from heat. Chop the walnuts into smallish pieces, the mushrooms likewise, and the celery as well, keeping in separate bowls. Put 2 tbsp butter in a skillet, heat until the butter starts to bubble, and add the walnuts. Stir quickly for a short time, then add the mushrooms. Stir until the mushrooms soften and darken somewhat and remove from heat. Mince the sage finely and remove the stems from the thyme. Slice the butter into thin pats. Toss all ingredients but the butter together. Stuff the turkey, inserting pats of butter at random intervals throughout the stuffing process. You can put any remainder into a casserole dish and bake separately - put in in the oven about 3/4 hour before serving.


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