Name: Wild Rice Stuffing with Carrots, Mushrooms, and Thyme
Total time: 1 h 15 min
Ingredients: 1 ounce dried porcini mushrooms , rehydrated in 1 cup hot water; 1 1/4 cups chicken stock or low-sodium chicken broth, or more if necessary; 1 cup wild rice blend; 2 tablespoons butter; 1 small onion , minced (1/2 cup); 1 small carrot , minced (1/4 cup); 1/2 rib celery , minced (1/4 cup); 4 ounces fresh shiitake mushrooms , stemmed and sliced thin; 2 teaspoons minced fresh thyme leaves; 2 tablespoons minced fresh parsley leaves

Why This Recipe Works

For our best stuffed Cornish hens recipe, we wanted to stuff and roast at least six grocery store–quality Cornish hens in a way that made them look good and taste great. To prevent steaming, we lifted the birds up and out of the roasting pan and onto a wire rack. We also spaced the birds as far apart as possible; crowding food while it's roasting inhibits browning. The ideal roasting temperature, as it turned out, was 400 degrees, with a quick crank up to 450 degrees at the end of cooking to promote browning. For even more color, we opted to glaze the birds with balsamic vinegar; this gave them a pleasant, spotty brown barbecued look. Heating the stuffing in our stuffed Cornish hens recipe before placing it inside the birds let it come up to the proper temperature more quickly during cooking, thereby keeping the breast meat from overcooking.

Before You Begin

The wild rice blend in this stuffing holds together when pressed with a fork. You can use wild rice, but the cooked grains will remain separate.

Instructions

Lift rehydrated porcini from liquid, squeeze dry, and chop coarse. Strain rehydrating liquid through sieve lined with paper towel and reserve (should be approximately 3/4 cup).

Add enough chicken stock to mushroom liquid to equal 2 cups. Bring liquid to boil in medium saucepan, add rice blend, and return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into a medium microwave-safe bowl; fluff with fork.

Meanwhile, heat butter in medium skillet over medium heat. Add onions, carrots, and celery; sauté until softened, 3 to 4 minutes. Add shiitake mushrooms; sauté until tender and liquid evaporates. Add porcini mushrooms and thyme; cook, stirring until well coated and blended with other ingredients, 1 to 2 minutes longer. Add this mixture to rice; toss to combine. Add parsley and season to taste with salt and ground black pepper.