Wild Rice Bread Dressing with Apple, Apricot & Sage

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

Ingredients

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

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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