Wild Rice Bread Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour
 RecipeTips.com

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

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

2

  • 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.

    3