New This Month

Wild Rice and Corn Stuffing

This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.

  • Servings: 8
  • Yield: Makes about 7 cups (enough for one 18 - pound turkey)

Source: Martha Stewart Living, November 2004

Ingredients

  • 2 cups wild rice
  • Coarse salt
  • 2 tablespoons corn or vegetable oil
  • 2 small red onions, cut into thin rounds
  • 3 garlic cloves, minced (1 tablespoon)
  • 2 fresh serrano or jalapeño chiles, thinly sliced
  • 1 cup frozen corn kernels, thawed
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons fresh lime juice

Directions

  1. Bring 5 cups water to a boil in a medium saucepan; add rice and 1 tablespoon salt. Cover; reduce heat. Cook rice until al dente, 35 to 40 minutes (not all water will be absorbed). Drain well.

  2. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add onions and garlic; cook, stirring, until soft, about 2 minutes. Add chiles; cook 30 seconds.

  3. Stir onion mixture, corn, pepper, and lime juice into rice; season with salt. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

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