 | | 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.
- 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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Prep Time: 30 minutes
Cook Time: 1 hour
|  | | 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 |
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