Home Page | Cooking Classes--Fall 2017/Winter 2018 | CALEDONIA Area Cooking Classes and Registration Information | Hints, Tips & Recipes

"Staci's Cooking with Class"

Hints, Tips & Recipes

Sweet and Sour Chicken
Generalpicsoffood/cornucopia.jpg

Featured Recipes

**Plus, don't forget to check out all of the extra recipe packets 
at the bottom of this page 
from past classes and from my
Time Warner Cable "Wisconsin on Demand"
Channel #411 Cooking Specials**


Print

Midwestern-style Wild Rice Stuffing with Bratwurst & Dried Cherries 

 

Serving Size: 12    (about 1 heavy cup)
1        pound whole wheat bread -- cubed; approx. 6 cups
2        cups wild rice -- raw
6        cups water
2        teaspoons salt
1        pound bratwurst -- casings removed
1        large onion -- finely chopped
4        stalks celery -- finely chopped
2        tablespoons fresh sage -- minced
2        tablespoons Italian parsley -- minced
1        tablespoon fresh thyme -- minced
2        cups pecan halves -- chopped
1        cup dried cherries
¼       cup butter -- melted
4        cups chicken broth
  Salt and pepper -- to taste
2        eggs -- beaten

 

 Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets and bake at 250 for about 45 minutes or until dry. Place in a large mixing bowl.

 In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook for 30 minutes. Remove from the heat and let stand, covered, for 20-25 minutes more; drain if necessary, and spread out to cool on a baking sheet. Add to bread when cool.

Heat a large, non-stick skillet over medium heat and sauté the bratwurst and onions until evenly browned and crumbled. Add the celery, sage, parsley and thyme and cook for 2 minutes more.

Pour the sausage mixture over the bread and rice in the bowl. Mix in the pecans and cherries. Drizzle with the butter and mix in enough broth to thoroughly moisten. Taste and adjust seasonings before adding eggs. Stir in eggs and spoon into the turkey to loosely fill and bake remaining stuffing in a casserole on the side. (Or all of the stuffing can be baked, covered, in a casserole on the side 350 for about 45 minutes or until heated through).

Per Serving (excluding unknown items): 527 Calories; 29g Fat (48.1% calories from fat); 18g Protein; 53g Carbohydrate; 7g Dietary Fiber; 68mg Cholesterol; 1090mg Sodium.  Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES: Eggs make stuffing fluffier.

 

Print

Click on a link below to find printer-friendly recipe packets
from past cooking classes and
Time Warner Cable "Wisconsin on Demand" Cooking Specials.

Enjoy!

Time Warner Christmas Cookie Shows

Time Warner Apple & Pumpkin Shows

Time Warner Fajita and Mango-pear Crisp Shows

Time Warner Cupcake and Semifreddo Shows

Time Warner Bacon Shows

Time Warner Chicago-style Pizza Shows

Time Warner Camping Shows

Time Warner Basic Sushi Show

Time Warner Pizza Shows

Time Warner Brunch Shows

Time Warner Asparagus Show

Time Warner Mojito & Margarita Show

Time Warner Sangria & Paella Show

Time Warner Cable Tailgating Shows

Time Warner Grilling Shows

Time Warner Summer Salad Shows

Time Warner Ultimate Nachos & Wings

Time Warner Appetizer recipes

Time Warner Filet with Bleu Cheese

Time Warner Beer Basted Burgers

Time Warner Chicken Satay and BBQ Shrimp

Time Warner Jamaican Recipes

Time Warner Halloween Shows

Time Warner Holiday Cocktails & Appetizers

Time Warner Crock Pot Recipes

Time Warner Comfort Foods Show

Alaskan Salmon Information

Herb Chart

Types of Tuna

Monterey Bay Aquarium Seafood Watch-- a guide to sustainable/cruelty-free seafood