Wild Rice Dressing
source: American Test Kitchen
Ingredients: Serve 10 to 12
2 cups low sodium chicken broth
2 cups water
1 bay leaf
2 cup wild rice
10 slices hearty whit sandwich bread, torn into pieces
8 tablespoons unsalted butter
2 onions, chopped fine
3 celery ribs, minced
4 garlic cloves, minced
1 ½ teaspoons dried sage
1 ½ teaspoon dried thyme
1 ½ cups heavy cream
2 large eggs
¾ teaspoon salt
½ teaspoon pepper
Procedures:
Bring broth, water, and bay leaf to boil in medium saucepan over medium high heat. Add rice, reduce heat to low, and simmer, covered, until rice is tender, 35 to 45 minutes. Strain contents of pan through fine mesh strainer into liquid measuring cup. Transfer rice to bowl; discard bay leaf. Measure out and reserve 1 ½ cups cooing liquid.
Adjust oven racks to upper middle and lower middle positions and heat oven to 325 degrees. Pulse half of bread in food processor into pea-size pieces and transfer to rimmed baking sheet. Repeat with remaining bread and second rimmed baking sheet. Bake bread crumbs until golden. About 2 minutes, stirring occasionally and switching and rotating sheets halfway through baking cool completely about 10 minutes
Melt 4 tablespoons butte in 12 inch skillet over medium heat. Cook onions and celery until softened and golden, 8 to 10 minutes. Add garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in reserved cooking liquid, remove from heat, and let cool for 5 minutes.
Whisk cream, eggs, salt, and pepper together in large bowl. Slowly whisk in warm broth vegetable mixture. Stir in rice and toasted bread crumbs and transfer to 13 by 9 inch baking dish. (dressing can be refrigerated for up to 1 day. To serve, proceed with recipe, increasing baking time by 20 minutes.)
Melt remaining 4 tablespoons butter in now empty skillet and drizzle evenly over dressing. Cover dish with aluminum foil an bake on lower middle rack until set, 45 to 55 minutes. Removed foil and let cool for 15 minutes. Serve. End
Variations:
Dried Fruit and Nut Wild Rice Dressing
Add 1 ½ cups chopped dried apricots, cranberries, or cherries and 1 ½ cups chopped toasted pecans with bread crumbs in step 4. End.
source: American Test Kitchen
Ingredients: Serve 10 to 12
2 cups low sodium chicken broth
2 cups water
1 bay leaf
2 cup wild rice
10 slices hearty whit sandwich bread, torn into pieces
8 tablespoons unsalted butter
2 onions, chopped fine
3 celery ribs, minced
4 garlic cloves, minced
1 ½ teaspoons dried sage
1 ½ teaspoon dried thyme
1 ½ cups heavy cream
2 large eggs
¾ teaspoon salt
½ teaspoon pepper
Procedures:
Bring broth, water, and bay leaf to boil in medium saucepan over medium high heat. Add rice, reduce heat to low, and simmer, covered, until rice is tender, 35 to 45 minutes. Strain contents of pan through fine mesh strainer into liquid measuring cup. Transfer rice to bowl; discard bay leaf. Measure out and reserve 1 ½ cups cooing liquid.
Adjust oven racks to upper middle and lower middle positions and heat oven to 325 degrees. Pulse half of bread in food processor into pea-size pieces and transfer to rimmed baking sheet. Repeat with remaining bread and second rimmed baking sheet. Bake bread crumbs until golden. About 2 minutes, stirring occasionally and switching and rotating sheets halfway through baking cool completely about 10 minutes
Melt 4 tablespoons butte in 12 inch skillet over medium heat. Cook onions and celery until softened and golden, 8 to 10 minutes. Add garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in reserved cooking liquid, remove from heat, and let cool for 5 minutes.
Whisk cream, eggs, salt, and pepper together in large bowl. Slowly whisk in warm broth vegetable mixture. Stir in rice and toasted bread crumbs and transfer to 13 by 9 inch baking dish. (dressing can be refrigerated for up to 1 day. To serve, proceed with recipe, increasing baking time by 20 minutes.)
Melt remaining 4 tablespoons butter in now empty skillet and drizzle evenly over dressing. Cover dish with aluminum foil an bake on lower middle rack until set, 45 to 55 minutes. Removed foil and let cool for 15 minutes. Serve. End
Variations:
Dried Fruit and Nut Wild Rice Dressing
Add 1 ½ cups chopped dried apricots, cranberries, or cherries and 1 ½ cups chopped toasted pecans with bread crumbs in step 4. End.
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