I love the Holidays. It’s the time of year to slow down for just a bit to honor family and friends! We gather together and gobble down those amazing dishes that only show up on our tables at Thanksgiving and Christmas. One of those dishes for my family is Wild Rice and Roasted Peanut Holiday Dressing! It’s one of many indulgences I just can’t wait to dive into. Oh! I do love Dressing! I especially love this Wild Rice and Roasted Peanut Holiday Dressing. A dressing that’s graced our Holiday Table for years. It is so delicious and provides a crunch my family really loves.
Some months back I was asked by the Swanson Broth people, via the online cooking site Allrecipes.com, to develop several original recipes using their Salt-Free, MSG-Free Chicken Broth for their “Why I Cook” Campaign. I provided them with three original recipes; one of which was our family’s Wild Rice and Roasted Peanut Holiday Dressing that’s been a part of our Holidays for years. The Swanson folks loved it and in early September sent a film crew from New York City to film a promo video in my home.
What fun that day was! I am beyond grateful for the opportunity to get to make memories with three of my grandchildren. You see, Swanson wanted to capture families together in the kitchen. I will treasure that special day forever. And, I hope Nate, Michaela and Caleb will treasure our special day (captured on film) in the kitchen together too. It was amazing! Below are a few pictures of “Film Day.” BTW, I cook a lot with ALL of my grandchildren. It is a most wonderful way to bond with one another!
Let’s start setting up Stacy, one of the Producers in my living room. She watched as they filmed on her laptop and made adjustments and script changes along the way. I was totally enthralled by the camera track below. See the film crew setting it up. Ling is the primary filmographer. He was awesome! Tom, in the checkered shirt is the Director. They were all just the best. Check out my grandson, Caleb on the right in the background giving me a THUMBS UP! I loved his spirit of encouragement! Time to get the lights in place while I make a brand sweep through my kitchen. Nothing with a brand name other than Swanson could be in the video. Take a little peek to the right through the door into my garage. There was equipment everywhere. It takes lot to make a video. Lol Last minute instructions and sound check. See the sound boom between the two video assistants on the left? It was quite sensitive. It even picked up our cat meowing outside. Almost ready! The main camera is on the left with the sound boom overhead. Ling is on the right with a camera for those tight, up close shots on the camera track? That was so he could follow back and forth at the counter without a herky jerky result. So cool! See if you can spot a tight shot in the video link below. Hint: Onions! I really have to tell you what an amazing film crew these fellas are. They even put my 18 year old granddaughter Michaela behind the camera. She loved it! Look at Tom giving Michaela “props” with both hands! Whoa! She’s got this!!! A career in Filmography maybe??? Are we ready? Click the link below to view the Video.
Below is the recipe for you to PRINT off.
- 10 tablespoons unsalted butter
- 1½ cups uncooked wild rice
- 6 cups Swanson (R) Unsalted, MSG-free Chicken Broth, divided
- 2 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon sage
- 1 bay leaf
- 1 cup diced celery
- ½ cup diced onion
- 6 cups unseasoned bread cubes
- ½ cup whole roasted, salted peanuts
- ½ cup roasted, salted peanuts, coarsely chopped
- 1 sprig fresh parsley leaf for garnish
- Grease an oven safe baking dish with 2 tablespoons of the butter. Set aside
- Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add Wild Rice and saute until rice browns slightly, 3-5 minutes.
- Slowly pour 4 cups of the Swanson (R) Chicken Broth in the skillet with the sauteed wild rice. Add poultry seasoning, salt & pepper, sage and bay leaf. Bring to a boil, then lower heat and simmer for approximately 20 minutes. (Note: All the water may not be completely absorbed at the end of 20 minutes) Remove bay leaf and transfer rice to a large mixing bowl. Set aside
- Melt remaining 4 tablespoons butter in the same non-stick skillet over medium heat. Add diced celery and onions and saute until tender. 3-5 minutes. Transfer sauteed vegetables to the mixing bowl with the cooked Wild Rice. Stir well to combine. Add bread cubes, chopped and whole peanuts and the remaining 2 cups Chicken Broth. Gently toss to coat. Transfer to the prepared baking dish.
- Bake in preheated oven until the top just starts to brown, 30-40 minutes. Garnish with Sprig of Parsley. Serve
I must give a huge Thank You to my darling husband who took on the task of cooking for the crew that day. He prepared a full on Thanksgiving Dinner complete with Turkey, Smoked Salmon, Gingered Yams and well, you get the picture. After we were done filming, we invited everyone to kick back and enjoy a home cooked meal. They loved it!
Here’s my darling husband, Orange and grandson Nate preparing for the after filming Turkey Dinner in HIS kitchen. I LOVE that man!!! I love Nate too!
Tom cleaned his plate! TWICE!!! Julie, the Hostess, Stacy, the Producer and my Darling Husband Orange. Check Ling out on the right… chowing down! Hey, isn’t this what its really all about. The FOOD!!!
If you like Dressing, please try my family’s recipe for Wild Rice and Roasted Peanut Holiday Dressing this Holiday Season. As always, if you make it, please send me a photo. I love to post your photos right here on Candied Living!
Happy Thanksgiving to all my faithful follows! I am Thankful for YOU!!!
Thank you dear Orange, all my children, all my grandchildren and my extended family and friends for the incredible support you’ve shown me and our Candied Living Blog. I so appreciate all of you and am grateful that you are mine and in my life. I could do nothing without your love and support! Happy Thanksgiving! I love you very much!