Apricot-Wild Rice Stuffing

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Brian Woodcock

Wild rice and apricots give classic stuffing a sweet spin.

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Yields: 8
Prep Time: 0 hours 30 mins
Total Time: 1 hour 25 mins
Ingredients
10 tbsp. unsalted butter, 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
Directions
  1. Preheat oven to 375 degrees F. Butter a 3-quart baking dish.
  2. Cook rice according to package directions. Toast bread on a baking sheet until dry, 12 to 14 minutes.
  3. Meanwhile, 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. Stir in rice, bread, and walnuts. Stir in sotck until moistened. Transfer to prepared baking dish. Bake until golden, 35 to 40 minutes.
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