Posted By Kimberly Turner on Nov 20, 2014 in Berries, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Easter, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Rice Recipes, Side Dishes, Stuffing, Thanksgiving | 0 comments

This recipe for How to Cook Haskapa Rice Stuffing for Poultry will surprise & delight you this Holiday season.

Though I usually use one of my favorite bread stuffings when I cook poultry, I created this delicious rice stuffing with haskap recipe for turkey, chicken, duck or goose dressing, and I believe you will enjoy it too.

A small amount of bread goes into this stuffing, but rice is the main ingredient, dotted with savory vegetables & dried haskap berries

This can be a great side dish for the Holidays that might well become part of your traditional Holiday recipe collection.

Haskapa Rice Stuffing for Poultry:

This Haskapa Rice Stuffing is going into my 4 kg turkey in this show, and I am happy to share my recipe with you.

I used some dried haskap berries that come from Haskapa out of Nova Scotia. The haskap plant originated in Russia and is now grown throughout the Canadian provinces and most of the USA states. Check out Haskapa:

Haskapa.com

The haskap berry, is the same frosty, purplish-blue as a blueberry in color, but it looks like a misshapen, large, elongated blueberry on the outside, with deep crimson flesh on the inside.

The berry is a bit sweet with a tangy flavor and it is ideal for juice, jam, chutney, drying like the dried berries I am using in this recipe, and it lends itself nicely to various recipes. I have used it in many sweet dessert recipes, in savory recipes, and for cocktails, to name a few of the uses.

I find that often, there isn’t enough stuffing to suit me, so I double the recipe, and after stuffing the bird, I place the rest of the dressing into a buttered casserole dish, add some stock, and cook it in the oven. Then, when I remove the dressing from the turkey, I mix that dressing with the dressing in the casserole, and there is plenty of tasty, moist dressing for second and third helpings, as well as snacks.

I had some roasted pumpkin on hand and so I added it to my recipe, but it is not entirely necessary to add pumpkin to have a successful recipe result.

Type: Side Dish Recipe

Prep Time: about 20 min
Yield: 6 – 8 cups of stuffing

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

3 cups of cooked rice
about 3 – 4 slices of stale or dry bread – cubed or torn into bite-sized pieces
1/2 – 1 full stalk of celery – finely diced
1 – 2 carrots – finely diced
2 tbsp olive oil
1 tbsp butter
1/2 tsp + freshly ground black pepper
1/2 – 1 tsp poultry seasoning – as much as you like to taste in your stuffing
a few dashes of gumbo file
fresh parsley – finely minced
dash of salt – check stuffing later to taste
sprinkling of cayenne pepper
a few dashes of paprika
3/4 cup of roasted pumpkin – optional
1 tbsp wild rice
1/4 – 1/3 cup of dried haskap berries – I used Haskapa Dried Haskap Berries.
1/2 cup turkey stock – chicken stock, vegetable stock or whatever stock, you wish to use, or even water would be acceptable

Optional Additions:
- garlic
- onion
- mushrooms

Instructions:

Preheat oven on broil.
To toast the bread, scatter it on to a baking sheet after it has been cubed or torn into bite-sized pieces, and place baking sheet under the broiler until bread is lightly toasted on all sides, turning when needed.
Preheat a saute pan and heat the olive oil.
Add butter to saute pan, and allow to melt.
Add in the diced carrots and celery, and allow them to saute until they begin to soften and have tenderized somewhat.
To the saute pan, add in the salt, pepper, gumbo file, and poultry seasoning.
Remove toasted bread from oven.
Place cooked rice into a large mixing bowl, and add minced parsley, toasted bread cubes, and stir through.
Add tenderized vegetables into the rice mixture, and add a few more dashes of gumbo file and poultry seasoning, black pepper, the paprika, sprinkling of cayenne pepper, and stir all the ingredients well, to make sure they are all well combined.
Stir in the wild rice and Haskapa Dried Haskap Berries.
Drizzle turkey broth over the stuffing and gently combine.
The stuffing is now ready to fill the turkey cavity, or if you want to bake the stuffing separately, place it into a buttered casserole dish and bake it covered for about 30 – 40 min.
- Note: Check it at about 20 min to see if more broth or butter is needed.

Absolutely delicious, hearty with the rice & bread base, and filled with savory flavors alongside those lovely, sweet & tangy haskap berries. Perfect for Thanksgiving, Christmas, Easter or anytime you want to jazz up a bird!