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Wild Rice Cornbread Stuffing

June 5, 2014

UPDATE:
I made this recipe again for Christmas and did my suggestion below of baking the cornbread and stuffing mixture all at once. The result was a much less crumbly and moist stuffing that I was hoping for. I did a few modifications though now that it’s not twice baked. I used a full tsp of essence seasoning (because I like spice), eliminated the extra drizzle of 1/2 cup chicken stock, and eliminated 1/4 cup melted butter over the top and cooked it for 5-10 minutes longer. It was good before and now I think it’s perfect. The modification is as follows to stuffing, corn bread and essence recipes are unchanged:

INGREDIENTS

BASIC CORNBREAD – modified to Alber’s recipe, UNCHANGED TO MY ORIGINAL POST
1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten

EMERIL’S ESSENCE CREOLE SEASONING (yields ~3 and 2/3 tbs), UNCHANGED TO MY ORIGINAL POST
2 1/2 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

STUFFING – UPDATED
2 cups chicken stock
1 cup wild rice
1 tbs olive oil
1 cup finely chopped yellow onion (1/2 medium onion)
1/2 cup finely chopped celery (2 medium to large stocks)
1 tsp salt
1 tsp Essence Seasoning, recipe follows
1/4 tsp freshly ground black pepper
2 tbs finely chopped fresh parsley leaves
1 tsp finely chopped fresh thyme leaves
Basic Cornbread, recipe follows
3/4 cup chopped toasted pecans

Procedure:

1) Preheat oven to 400°F. Grease 8 x 11-inch baking pan.

2) To cook rice, combine 2 cups chicken stock and 1/2 cup water (Can use all water instead.  Chicken stock just has a bit more flavor) and rice in a medium saucepan. Bring to a boil, then simmer and cover and cook until tender, about 25 min. Drain any excess liquid from rice and transfer to a large bowl.

3) Heat olive oil in a medium skillet. Add onion and celery and season with salt, the 1 tsp of Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.

4) Combine corn meal, flour, sugar, baking powder and salt in medium bowl.

5) Combine milk, oil and egg in small bowl and mix well.

6) Add milk mixture to flour mixture and stir just until blended. Pour into wild rice mixture.

7) Add pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish.

5) Bake until golden and crispy, about 25-30 minutes or until wooden pick inserted in center comes out clean.

Christmas Eve Dinner

ORIGINAL
I was never a big stuffing fan until I made this cornbread stuffing.  It is pretty top notch.  It definitely takes some time, but you could shortcut it by making the rice ahead of time or buying pre-made cornbread.   It’s a great Thanksgiving Day side and also is tasty in stuffing pork chops or turkey.

My only complaint with it each time is that it’s always crumbly.  I think that’s a result of twice baking the cornbread.  I’ve tried several different cornbread recipes (the original one posted at the source link below and Jiffy cornbread with plain milk and also trying buttermilk).  I made some cornbread the other day with Alber’s Corn Meal and it was very moist.  So I’ve added that recipe here below.  One trick I might try next time is making the cornbread batter and mixing the rice ingredients into it and then baking it only that once.

Wild Rice Cornbread Stuffing
Difficulty: Easy (but time consuming)
Prep Time: 45 min
Cook Time: 65 min
Total Time: 1 hours 50 mins
Yield: 6 servings – 9×9-inch pan
Taste: Delicious

Ingredients:

STUFFING
2 1/2 cups chicken stock
1 cup wild rice
1 tbs olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1 tsp salt
1/2 tsp Essence Seasoning, recipe follows
1/4 tsp freshly ground black pepper
2 tbs finely chopped fresh parsley leaves
1 tsp finely chopped fresh thyme leaves
Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread
3/4 cup chopped toasted pecans
1/4 cup unsalted butter, melted

EMERIL’S ESSENCE CREOLE SEASONING (yields ~3 and 2/3 tbs)
2 1/2 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

BASIC CORNBREAD – modified to Alber’s recipe
1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten

Procedure:

BASIC CORNBREAD

1) Preheat oven to 400°F. Grease 8-inch square baking pan.

2) Combine corn meal, flour, sugar, baking powder and salt in medium bowl.

3) Combine milk, oil and egg in small bowl and mix well.

4) Add milk mixture to flour mixture and stir just until blended. Pour into prepared pan.

5) Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

STUFFING

1) Preheat oven to 375 degrees F. Lightly grease a 9-inch square baking dish and set aside.

2) To cook rice, combine 2 cups chicken stock and 1/2 cup water (Can use all water instead.  Chicken stock just has a bit more flavor) and rice in a medium saucepan. Bring to a boil, then simmer and cover and cook until tender, about 25 min. Drain any excess liquid from rice and transfer to a large bowl.

3) Heat olive oil in a medium skillet. Add onion and celery and season with salt, the 1/2 tsp of Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.

4) Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture.

5) Bake until cornbread is golden and crispy, about 20 minutes.

Stuffed Pork Chops

Stuffed Pork Chops

Stuffed Pork Chop with a Side of More Stuffing:)

Stuffed Pork Chop with a Side of More Stuffing:)

Source: Food Network

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3 Comments
  1. Reblogged this on Elements of Wood and commented:

    Updated recipe

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