Wild Rice Bread Dressing with Apple, Apricot & Sage

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


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

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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