Wild Rice Bread Dressing with Apple, Apricot & Sage

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


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

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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