Wild Rice & Cornbread Stuffing with Pears & Cranberries

Wild Rice & Cornbread Stuffing with Pears & Cranberries
Photo by Scott Phillips


  • 2 tsp. freshly ground black pepper; more to taste
  • ½ lb. (1 cup) unsalted butter, melted
  • 1 cup homemade or lower-salt canned chicken broth; more as needed
  • ½ cup dried cranberries
  • 4 cups cooked wild rice (start with 1 cup raw rice)
  • 1 Tbs. kosher salt; more to taste
  • 1 cup apple cider or pear cider
  • + 6 more ingredients
    • 2 ripe pears, peeled, cored, and diced
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 Tbs. finely chopped garlic
    • 4 scallions, trimmed, white parts chopped
    • 2 Tbs. chopped fresh sage
    • 1 recipe Buttermilk Cornbread, broken into chunks

Plump the dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and the cider separately. In a large bowl, toss the cornbread, cooked wild rice, diced pears, melted butter, parsley, ...

View full recipe at Fine Cooking


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