Fruited Wild Rice Dressing

Dried fruits add sweetness and color to this dressing that's equally at home with turkey, chicken, or pork.

Yield: 8 to 10 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 1 (6-ounce) package long-grain and wild rice mix
  • 6 cups (1/2
  • 1 pound ground pork sausage
  • 2 small onions, chopped
  • 4 celery ribs, chopped
  • 1/4 cup butter
  • 1 cup dried apricots, coarsely chopped
  • 3/4 cup dried cherries
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth


  1. Prepare rice mix according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.
  2. Place bread cubes on a large-rimmed pan and toast at 325° for 20 minutes or until dry. Set aside.
  3. Cook sausage in a large skillet over medium heat, stirring until it crumbles and is well browned; drain.
  4. Sauté onion and celery in butter in a large skillet over medium heat until tender.
  5. Combine rice, bread, sausage, sautéed vegetables, dried fruit, parsley, salt, and pepper in a large bowl; toss well. Drizzle broth evenly over dressing. Toss well. Transfer dressing to a lightly greased 3-quart baking dish.
  6. Bake, covered, at 375º for 20 minutes. Uncover and bake 25 to 30 more minutes or until browned.
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