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Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

Source: Fine Cooking - Issue No. 29
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Active Time:  25 Minutes
Total Time:  51 Hours 5 Minutes
  Yields 14 cups (Serves 28)
This recipe makes enough stuffing to fill the bird and to fill an extra baking dish.
1 pound loaf sourdough or peasant-style bread
2 cups raw wild rice
2 teaspoons plus 1 Tbs salt
3 tablespoons olive oil
2 medium onions, cut into small dice (1 1/2 cups)
4 large ribs celery, cut into small dice (1 1/2 cups)
2 small cloves garlic, minced
1 1/2 tablespoons chopped fresh sage
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons white pepper
3 Granny Smith apples
2 tablespoons butter
1 tablespoon sugar
1 2/3 cups apple cider
4 large eggs
3/4 cup homemade or low-salt canned chicken stock
1/2 recipe Spiced Pecans (see recipe), coarsely chopped
Other necessary recipes:
Roasted Turkey with Apple Cider Thyme Gravy Spiced Pecans
Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 min. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 tablespoons oil over medium-high heat. Add the onions, sauté 4 min.; add the celery and garlic and sauté until the onions are translucent, about 4 min. Remove from the heat and stir in the herbs, pepper, and 1 tablespoon salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 tablespoon oil and 2 tablespoons butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 min. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

Bring the stuffing to room temperature. Preheat the oven to 325 degrees F. Mix together the eggs, 1 cup cider, and chicken stock. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey with Apple Cider Thyme Gravy recipe (see recipe).

Serving size = 1/2 cup

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 14 cups (Serves 28)
Calories: 206
Fat. Total: 10g
Fiber: 3g
Carbohydrates, Total: 25g
Sodium: 703mg
% Cal. from Fat: 44%
Cholesterol: 35mg
Protein: 5g
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