Wild Rice Bread Dressing with Apple, Apricot & Sage

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


  • 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 minced yellow onion
  • 1 cup minced celery
  • 1 tsp. kosher salt
  • 1 cup wild rice, rinsed
  • ½ cup unsalted butter
  • ¼ tsp. freshly ground black pepper
  • + 9 more ingredients
    • ¾ cup fresh orange juice
    • 2 Tbs. chopped fresh sage
    • 2 Tbs. finely grated orange zest
    • 1 cup homemade or low-salt canned chicken broth; more if needed
    • 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
    • 1 Tbs. chopped fresh flat-leaf parsley

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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