Wild rice, apples, and walnuts combine to make a dressing full of flavor and crunch.
5 sourdough or white bread slices, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 cup chopped celery (about 3 stalks)
1 medium-size red onion, diced
2 Honeycrisp or Fuji apples, diced
4 cups cooked wild rice
1 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup firmly packed fresh flat-leaf parsley leaves
How to Make It
Preheat oven to 400°F. Toss bread cubes with melted butter in a medium bowl. Spread on a baking sheet, and bake until crispy and lightly browned, 5 to 8 minutes.
Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.
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