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Wild Rice Bread Stuffing Recipe

Submitted by RecipeTips.com

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

Wild Rice Bread Stuffing Recipe (+)

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 sautÃ© pan, heat 2 tablespoons of oil. Add the onions and sautÃ© for 4 minutes, add the celery and garlic, continue to sautÃ© until the onions are translucent.
Remove from heat, stir in herbs, pepper and one tablespoon of salt.
Remove from sautÃ© pan and place in a shallow pan to cool.
Peel, core and dice the apples.
Place the sautÃ© 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.
SautÃ© 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 applies 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 350Â° or until browned.

SPICED PECANS:

Preheat oven to 350Â°.
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 bread apart any large clumps or clusters.
Can be served plain or used in various recipes.

Prep Time: 30 minutes

Cook Time: 1 hour

Serving Description: 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

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