Wild Rice Bread Dressing with Apple, Apricot & Sage

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


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

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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