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Wild Rice Bread Stuffing Recipe

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This recipe makes a large batch. Perfect for stuffing the bird and having extra to bake separately.

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Servings: Makes 14 cups

Ingredients

STUFFING:
1 pound sourdough bread loaf
2 cups uncooked wild rice
2 teaspoons plus one tablespoon of kosher salt
3 tablespoons olive oil
2 medium onions - diced
4 large ribs of celery - diced
2 cloves garlic - minced
1 1/2 tablespoons fresh sage - chopped
1 1/2 tablespoons fresh lemon thyme - chopped
1 1/2 teaspoons pepper
3 Granny Smith apples
2 tablespoons butter
1 tablespoon sugar
1 2/3 cups apple cider
4 large eggs
3/4 cup chicken stock
1/2 of the recipe for spiced pecans - chopped
SPICED PECANS:
4 teaspoons kosher salt
1/2 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
4 cups pecan halves
1/4 cup butter
1/3 cup molasses

Directions

PREP

30 mins

COOK

1 hr

READY IN

1.5 hrs

STUFFING:

Trim crust from the bread and cut the bread into 1/2 inch cubes.
Spread out onto a baking sheet to allow to dry overnight.
The next day, in a large pot, combine the rice, 6 cups of water and 2 teaspoons of salt.
Bring to a boil, reduce heat to low, simmer covered and cook until the rice is tender. (50-55 minutes)
Remove from heat, drain and allow to cool.
In a large saute pan, heat 2 tablespoons of oil. Add the onions and sautÃƒÂ© for 4 minutes, add the celery and garlic, continue to saute until the onions are translucent.
Remove from heat, stir in herbs, pepper and one tablespoon of salt.
Remove from saute pan and place in a shallow pan to cool.
Peel, core and dice the apples.
Place the saute pan back on the heat, add the remaining oil and 2 tablespoons of butter. When the oil is hot add the apples and sprinkle with sugar.
Saute until the apples start to turn brown.
Add 2/3 cup of apple cider (reserve the rest).
Scrape up any brown bits from the pan and let the cider reduce for one minute.
Pour the apples and liquid into the onion mixture.
In a large bowl, combine the rice, bread and apple mixture.
Mix together the eggs, 1 cup of cider and chicken stock.
Fold the liquid into the stuffing mixture and mix well.
Fold in the spiced pecans - see information below.
Stuff the bird with the stuffing or bake in a 2 quart baking dish for 30 minutes at 350° F. or until browned.

SPICED PECANS:

Preheat oven to 350° F.
In a medium bowl, combine salt, cayenne, white pepper, nutmeg, cloves and allspice.
Add the pecans and toss well to coat.
Drizzle melted butter over the pecans and mix well.
Spread out onto a rimmed baking sheet, scraping any spics and butter from the bowl and spreading the nuts into a single layer.
Bake until lightly toasted stirring occasionally - approximately 9 minutes.
Drizzle molasses over the nuts, stir and bake for another 10 minutes or until the nuts turn glossary and slightly dark.
Allow to cool on the pan.
Pour into a bowl and break apart any large clumps or clusters.
Can be served plain or used in various recipes.

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Wild Rice Bread Stuffing Recipe Reviews

wild rice bread stuffing

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Reviewed By bam

"If you like wild rice you will love this dressing recipe. It has wild rice and spiced nuts for a nice texture and apples for a little sweetness. It was a lot of work but well worth it. It was something a little different from our traditional dressing that we normally have."