Wild Rice and Squash Dressing

Wild Rice and Squash Dressing Recipe
James Carrier
Notes: If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven at full power (100%), stirring occasionally, until hot, 5 to 6 minutes. Or bake, covered, in a shallow 2 1/2- to 3-quart casserole in a 325° oven (350° if baking with a turkey at that temperature), stirring once or twice, until hot in the center, about 1 hour.

Yield:

Makes 10 cups; 10 to 12 servings

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 33 %
Protein 9.3 g
Fat 9.3 g
Satfat 3.1 g
Carbohydrate 32 g
Fiber 2.8 g
Sodium 300 mg
Cholesterol 23 mg

Ingredients

1 cup wild rice
1 1/2 pounds banana squash
1 pound mild Italian sausages
1 onion (12 oz.), peeled and chopped
1 cup long grain white rice
2 cups fat-skimmed chicken broth
1/3 cup dried currants
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 cinnamon stick (3 in. long)
1 package (10 oz.) frozen chopped spinach, thawed
Salt and pepper

Preparation

1. In a 5- to 6-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Rinse and drain wild rice. Add to boiling water, cover, and return to a boil; reduce heat and simmer, covered, until rice is tender to bite and beginning to split, 35 to 45 minutes. Drain.

2. Meanwhile, cut off and discard pulp from squash. Cut squash into 1/2-inch cubes (you should have about 4 cups).

3. Remove casings from sausages and discard. Crumble sausages into a 5- to 6- quart nonstick pan; stir often over medium-high heat until browned, about 5 minutes. Discard all but 2 tablespoons fat in pan. Add onion, stir often until lightly browned, about 5 minutes. Add white rice; stir until beginning to turn opaque, about 3 minutes.

4. Add broth, currants, coriander, nutmeg, and cinnamon to pan. Bring to a boil over high heat, cover reduce heat, and simmer for 5 minutes. Add squash; cover and simmer over low heat, gently stirring once, until rice and squash are tender to bite, 15 to 20 minutes.

5. Squeeze liquid from spinach. Add spinach and wild rice to pan and mix gently. Cover and cook until hot, about 5 minutes. Add salt and pepper to taste.

Note:

November 2001
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