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 ½-inch diced apple
  • ¼ tsp. freshly ground black pepper
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 cup minced yellow onion
  • 1 cup wild rice, rinsed
  • 1 cup homemade or low-salt canned chicken broth; more if needed
  • + 9 more ingredients
    • ½ cup unsalted butter
    • ¾ cup fresh orange juice
    • 1 cup minced celery
    • ½ cup Triple Sec or Grand Marnier
    • 1 cup toasted, chopped pecans
    • 2/3 cup coarsely chopped dried apricots
    • 1 tsp. kosher salt
    • 2 Tbs. finely grated orange zest
    • 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

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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