Apple Pecan Rice & Bread Turkey Stuffing

Turkey stuffing for those of us who used to hate stuffing.  I started making this dressing many years ago and it’s always been a hit.  Can be prepared the day before and then baked with Turkey the next day.   For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.

apple-pecan-rice-bread-turkey-stuff

Rice Mixture:

1 cup unsalted butter
1/2 cup mild onions; chopped into small pieces
1/2 cup celery; chopped into small pieces
1 cup Basamati rice
1 1/2 cup chicken broth
1 pinch saffron; optional
1 teaspoon ground sea salt; or to taste
1/2 teaspoon Cavendars Greek Spice; or substitute poultry seasoning 

apple-pecan-rice-bread-turkey-stuff-3 apple-pecan-rice-bread-turkey-stuff-4

Bread Mixture:
1 pound bread stuffing; cubes/seasoned
1/2 cup mushrooms; canned/drained & chopped into small pieces
2 small granny smith apples; chopped into 1/4 inch pieces
1/2 cup pecans; chopped, can substitute slivered almonds
2 cups chicken broth; substitute Knorrs Vegetable cubes in water for Vegetarian

Preparation

1.  In a very large skillet, saute onions and celery in butter over low heat.  Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender.  Add chicken broth, salt and Cavendars Spice. .  Bring to a boil.  Cover pan tightly, lower heat to maintain slow boil, and continue to cook 15 minutes (rice will not be fully cooked).  Rice will be soft and of a thick soup consistency.

2.  Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans.  If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

3.  With a large spoon, mix bread and rice together along with other ingredients until well blended.  I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist.  If you like your stuffing more on the dry side, then leave the texture loose and slightly moist.  If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

apple-pecan-rice-bread-turkey-stuff-6

(If prepared the day before: place 1/2 of dressing in a one gallon bag and the remaining in a baking dish.  Refridgerate until following day.)

4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little.   Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer.  When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

apple-pecan-rice-bread-turkey-stuff-5  apple-pecan-rice-bread-turkey-stuff-7

5.  Place any remaining stuffing in a covered clay baking crock or fancy baking dish if for a holiday.  Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

6.  Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

7.  Serve hot in baking dish.

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Categories: Poultry, Side Dishes

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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3 Comments on “Apple Pecan Rice & Bread Turkey Stuffing”

  1. November 9, 2013 at 10:58 am #

    Reblogged this on KC in AZ and commented:

    Get ready for Thanksgiving with this different Stuffing recipe. Don’t like stuffing? You’ll like this! I was potatoes only diner and didn’t like the soggy dressings that I had tried. This one is rice and bread combination with chunks of apple.

    Like

Trackbacks/Pingbacks

  1. What’s for Dinner – Smoked Turkey Breast | KC in AZ - January 31, 2015

    […] the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but […]

    Like

  2. Turkey Stuffed with Apple Pecan Dressing | KC in AZ - November 13, 2013

    […] Turkey Stuffed with Apple Pecan Dressing Preparation […]

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