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