I've been using this recipe since I first saw it in Sunset magazine. I tweaked it by slightly decreasing the white rice and increasing the bread cubes just a bit. It is a lot of work but it can be made the day beforehand. My family loves it! And as dressing recipes go it's fairly healthy.
Apricot, Wild Rice, and Bread Dressing
Notes: You can prepare through step 3 up to 1 day ahead; cover and chill. Bake chilled dressing 20 to 30 minutes longer.
Yield: Makes about 10 cups; 10 to 12 servings
More From Sunset
Amount per serving
- Calories: 380
- Calories from fat: 45%
- Protein: 8.4g
- Fat: 19g
- Saturated fat: 4.3g
- Carbohydrate: 48g
- Fiber: 4g
- Sodium: 282mg
- Cholesterol: 14mg
- 1/2 cup wild rice
- 2 cups chopped walnuts or pecans
- 1 1/2 cups chopped celery
- 1 cup chopped onion
- 1/3 cup butter
- 1 cup long-grain white rice
- 3 cups vegetable or fat-skimmed chicken broth
- 1 cup apricot nectar
- 1/2 cup brandy (or more broth)
- 2 teaspoons dried thyme
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon ground nutmeg
- About 1/2 teaspoon pepper
- 6 cups herbed bread-cube stuffing (8 oz.)
- 1 cup chopped dried apricots
- 2 tablespoons chopped parsley (optional)
- 1. In a 2 1/2- to 3-quart pan over high heat, bring 1 1/2 quarts water to a boil. Rinse and drain wild rice and add to water. Return to a boil, cover, reduce heat, and simmer until rice begins to split, 40 to 45 minutes. Drain.
- 2. Meanwhile, put nuts in a 10- by 15-inch baking pan. Bake in a 325° (if roasting turkey at that temperature) or 350° (if using a different oven than one for turkey) regular or convection oven until lightly browned, 15 to 20 minutes.
- 3. In a 5- to 6-quart pan over medium-high heat, stir celery and onion in butter until onion is limp, 7 to 10 minutes. Add white rice and stir until edges turn opaque, 3 to 4 minutes. Add broth, apricot nectar, brandy, thyme, sage, nutmeg, and pepper. Bring to a boil, cover, reduce heat, and simmer until rice is tender to bite, 15 to 20 minutes. Stir in bread-cube stuffing, apricots, wild rice, and toasted nuts. Add salt and more pepper to taste. Cover and cook over low heat, stirring occasionally, until bread cubes are evenly moist, 7 to 12 minutes. Pour into a 3-quart casserole and cover tightly.
- 4. Bake in a 325º (if roasting turkey at that temperature) or 350º (if using a different oven than one for turkey) regular or convection oven until dressing is hot in the center, 30 to 40 minutes. For a crustier top, uncover casserole for the last 15 to 20 minutes. Sprinkle with parsley, if desired.
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Apricot, Wild Rice, and Bread Dressing Recipe at a Glance
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