Wild Rice Bread Dressing with Apple, Apricot & Sage

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


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

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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