Cooking Light, December 2013 Pages 91, 94
Updated December 07, 2012
Wild Rice Dressing with Roasted Chestnuts and Cranberries
Credit: Jonny Valiant; Styling: Deborah Williams
Since multiple recipes appear on pages 91, 94, select the one(s) you want to save, share or create a shopping list for, here.
Apple Brandy-Glazed Pork Tenderloin
Apple Brandy-Glazed Pork Tenderloin
Credit: Johnny Miller; Styling: Sarah Smart
Apple Brandy-Glazed Pork Tenderloin Recipe
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.
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Roasted Brussels Sprouts
Roasted Brussels Sprouts
Credit: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
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Wild Rice Dressing with Roasted Chestnuts and Cranberries
Wild Rice Dressing with Roasted Chestnuts and Cranberries
Credit: Jonny Valiant; Styling: Deborah Williams
Wild Rice Dressing with Roasted Chestnuts and Cranberries Recipe
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.
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