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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 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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Wild Rice Bread Stuffing Recipe Reviews

wild rice bread stuffing

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bam User
Rating of 5 out of 5.0 stars
Reviewed By
"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."
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