Wild Rice Bread Dressing with Apple, Apricot & Sage

Wild Rice Bread Dressing with Apple, Apricot & Sage
Photo by Scott Phillips


  • 2 Tbs. chopped fresh sage
  • 1 cup homemade or low-salt canned chicken broth; more if needed
  • 1 cup ½-inch diced apple
  • ½ cup unsalted butter
  • 4 cups ½-inch cubes of bread from a crusty baguette, left out overnight to dry or toasted in a 350°F oven until dry and light golden
  • 2 Tbs. finely grated orange zest
  • ¾ cup fresh orange juice
  • + 9 more ingredients
    • 1 tsp. kosher salt
    • ¼ tsp. freshly ground black pepper
    • 1 cup wild rice, rinsed
    • 1 cup minced celery
    • 1 cup minced yellow onion
    • ½ cup Triple Sec or Grand Marnier
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1 cup toasted, chopped pecans
    • 2/3 cup coarsely chopped dried apricots

Put the dried apricots in a small bowl and pour the Triple Sec or Grand Marnier over them to cover. Let the apricots soak for about an hour and then drain off any excess liqueur (save the liqueur to deglaze a sauté or to add to a warm vinaigrette). Meanwhile, put the wild rice in a medium saucep...

View full recipe at Fine Cooking


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