Southern Rice Pilaf Stuffing With Ham, Pecans And Greens
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
48
Sourness
32
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Bay Leaf3 cup
Wild Rice3 cup
White Rice (long-grain)3 tbsps
Butter1.5 cups
Onion (chopped)1.5 cups
Celery (chopped with leaves)1 large
Collard Greens (bunch, sliced)2 tbsp
Marjoram (chopped fresh)1 tsp
Ground NutmegDirections:
1
Bring 3 cups broth and bay leaf to boil in medium saucepan
2
Mix in wild rice; reduce heat to low, cover and cook 30 minutes
3
Mix in white rice
4
Cover; cook until both are tender and liquid is absorbed, about 20 minutes more
5
Transfer rice to large bowl
6
Discard bay leaf
7
Melt butter in heavy large Dutch oven over medium heat
8
Add ham, onions and celery and sauté until onions are tender, about 10 minutes
9
Add collard greens and marjoram and sauté until greens wilt, about 3 minutes
10
Add mixture to rice
11
Mix in cubed stuffing, pecans and nutmeg
12
Season to taste with salt and pepper
13
(Can be prepared 1 day ahead
14
Cover and refrigerate
15
) Mix eggs into stuffing
16
To bake stuffing in turkey: Fill main turkey cavity with stuffing
17
Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing)
18
Spoon remaining stuffing into buttered baking dish
19
Cover with buttered aluminum foil
20
Bake stuffing in dish alongside turkey until heated through, about 30 minutes
21
To bake all stuffing in pan: Preheat oven to 375°F
22
Butter 13x9x2-inch baking dish
23
Mix 1 1/2 cups broth into stuffing
24
Transfer to prepared dish
25
Cover with buttered foil and bake until heated through, about 30 minutes
26
Bring 3 cups broth and bay leaf to boil in medium saucepan
27
Mix in wild rice; reduce heat to low, cover and cook 30 minutes
28
Mix in white rice
29
Cover; cook until both are tender and liquid is absorbed, about 20 minutes more
30
Transfer rice to large bowl
31
Discard bay leaf
32
Melt butter in heavy large Dutch oven over medium heat
33
Add ham, onions and celery and sauté until onions are tender, about 10 minutes
34
Add collard greens and marjoram and sauté until greens wilt, about 3 minutes
35
Add mixture to rice
36
Mix in cubed stuffing, pecans and nutmeg
37
Season to taste with salt and pepper
38
(Can be prepared 1 day ahead
39
Cover and refrigerate
40
) Mix eggs into stuffing
41
To bake stuffing in turkey: Fill main turkey cavity with stuffing
42
Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing)
43
Spoon remaining stuffing into buttered baking dish
44
Cover with buttered aluminum foil
45
Bake stuffing in dish alongside turkey until heated through, about 30 minutes
46
To bake all stuffing in pan: Preheat oven to 375°F
47
Butter 13x9x2-inch baking dish
48
Mix 1 1/2 cups broth into stuffing
49
Transfer to prepared dish
50
Cover with buttered foil and bake until heated through, about 30 minutes