Wild Rice Bread Dressing with Apple, Apricot & Sage

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


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

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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