Savory Orzo Stuffing
A fabulous holiday stuffing recipe made with orzo pasta instead of day old bread. Just the thing to give your stuffing recipe a little dose of intrigue this year.
Bowls from Villeroy & Boch.
It pains me to say this, but it has come to my immediate attention (after a very official survey on my Facebook page late one night) that approximately 20% of you don’t like Thanksgiving stuffing because of the texture.
As stuffing is my absolute favorite part of Thanksgiving dinner, my head is hanging in sadness.
In fact, to further explain my attachment to stuffing, let me just say my older sister tells stories about how I use to talk about stuffing in my sleep when I was a little girl. It is very special to me.
So today I’d like to reach out to those of you who don’t have the same appreciation for stuffing that I do, and offer a compromise…
If wet-bread texture is troubling to you, this stuffing recipe is the solution.
Using DeLallo Pasta in the stuffing creates a lovely firm yet fluffy texture, instead of the moist dense stuffing that the other 80% of us love.
After experimenting with this, I have to tell you, this might be my new favorite stuffing recipe. The piece-y texture and light pasta flavor means the other ingredients really shine through. You get the savory-sweet pop from sautéed apples, celery, carrots and onions, along with rich salty bits of crisp bacon.
Plus the shape and size of my favorite orzo, DeLallo Orzo Number 65, is not only visually appealing, it makes it easy to scoop, serve, and stuff.
If you like to fill your bird with stuffing on Thanksgiving, you could most definitely use this orzo stuffing in it! Wouldn’t your turkey look beautiful with this colorful orzo cascading out?
I think so.
Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Orzo Stuffing Recipe
- 1 lb. DeLallo Orzo Pasta
- 1 cup diced celery
- 1 cup diced onions
- 1 cup diced carrots
- 1 1/2 cups diced apple
- 12 oz. chopped bacon
- 1 Tb. chopped fresh sage
- Place a large pot of salted water over high heat and bring to a boil. Cook the orzo according to the DeLallo package instructions and drain, saving 1 cup of the pasta water for later use. (If you plan to use this stuffing in a bird, undercook the pasta a little bit.)
- Meanwhile, place a large skillet over medium-high heat. Add the bacon to the skillet and brown until just cooked through. Then add the celery, onions and carrots to the skillet and saute for 2-3 minutes. Add the apples, stir and saute another 2-3 minutes until soft, but firm.
- Now mix in the cooked orzo and sage. Toss well and add 1/2 cup of the reserved pasta water to help the flavors mingle. Toss and cook another 1-2 minutes, using more pasta water if needed. Taste, then salt and pepper as needed. Serve warm.
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