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- user reviews (2)
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2
tablespoons butter
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2
shallots, finely chopped
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1
cup fresh cranberries
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2
cups chicken stock or reduced-sodium chicken broth
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1/2
cup uncooked wild rice, rinsed
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1
pound butternut squash, peeled, seeded and cut in 1/2-inch cubes
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1
tablespoon finely chopped fresh thyme
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1
medium onion, finely chopped
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3
stalks celery, chopped
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1 1/2
cups half-and-half or light cream
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8
eggs
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1 1/2
cups turkey or chicken stock or reduced-sodium broth
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3/4
cup dried cranberries
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1
tablespoon finely chopped fresh sage
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8
cups dried sourdough bread cubes
1. In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.
2. Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
3. In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers
- Make Ahead Tip Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.
- Calories 149,
- Protein (gm) 6,
- Carbohydrate (gm) 21,
- Fat, total (gm) 5,
- Cholesterol (mg) 79,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 2672,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 426,
- Potassium (mg) 197,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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This was the star of our Thanksgiving this year! It was delicious and not full of butter! The custard was delicious made with egg beaters and fat free half and half, but even with regular eggs and half and half, the calorie count was good. We all loved the different textures from the wild rice, squash, and bread and the flavor was outstanding! This will be made for more than just Thanksgiving!!
12/5/2009 09:59:11 AM Report AbuseThis will become a new Thanksgiving tradition at my house. If you're using whole wild rice grains, cook them in broth until they completely opened up before using them in step one of this recipe. If you use broken wild rice grains, which cook much faster, it's OK. Even though I kept adding broth and cooked mine longer, there came a point where I couldn't do it any longer because the cranberry sauce had carmelized and started to burn. Alternatively, I might just leave out the rice.
11/29/2009 11:37:13 AM Report Abuse