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
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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