Wild Rice Bread Dressing with Apple, Apricot & Sage

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


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

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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