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