Apricot-Wild Rice Stuffing

Name: Apricot-Wild Rice Stuffing
Prep time: 30 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 10 tbsp. unsalted butter, plus more for baking dish; 1 6-oz. package wild rice; 10 oz. sourdough bread, torn; 1 onion, chopped; 3 celery ribs, chopped; 2 garlic cloves, chopped; 1/4 c. Chopped parsley; 2 tbsp. chopped sage; 1 tbsp. chopped thyme; Kosher salt; black pepper; 1 c. roasted walnuts, chopped; 2 c. chicken stock; 1 c. chopped dried apricots

By Marian Cooper Cairns, Dawn PerryPublished: Oct 21, 2015

1 Rating

Jump to recipe

Brian Woodcock

Yields:

Prep Time:

30 mins

Total Time:

1 hr 25 mins

Wild rice and apricots give classic stuffing a sweet spin.

Advertisement - Continue Reading Below

Ingredients

10 Tbsp. unsalted butter, plus more for baking dish
1 6-oz. package wild rice
10 oz. sourdough bread, torn
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, chopped
1/4 cup Chopped parsley
2 Tbsp. chopped sage
1 Tbsp. chopped thyme
Kosher salt
black pepper
1 cup roasted walnuts, chopped
2 cups chicken stock
1 cup chopped dried apricots

Directions

1. Step 1Preheat oven to 375 degrees F. Butter a 3-quart baking dish.
2. Step 2Cook rice according to package directions. Toast bread on a baking sheet until dry, 12 to 14 minutes.
3. Step 3Meanwhile, melt butter in a large pot over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until softened 8 to 10 minutes. Add apricots, parsley, sage, and thyme and cook, stirring, until fragrant, 1 to 2 minutes. Season with salt and pepper.
4. Step 4Stir in rice, bread, and walnuts. Stir in sotck until moistened. Transfer to prepared baking dish. Bake until golden, 35 to 40 minutes.