- Double Bonus
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
- 6 cups water
- 2 teaspoons plus 1 tablespoon salt, divided
- 3 tablespoons olive oil, divided
- 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, divided
- 4 large eggs
- 3/4 cup homemade or low-salt canned chicken stock
- 1/2 recipe Spiced Pecans (see recipe), coarsely chopped
TWO DAYS AHEAD:
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.
ONE DAY AHEAD:
In a large pot, combine the wild rice, 6 cups water, and 2 teaspoons salt. Bring to a boil, reduce to a low simmer, cover and cook until tender and the kernels start to open, 50-55 minutes. 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 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. 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, 5-8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits and let the cider reduce for 1 minute. 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.
ON THE DAY OF SERVING:
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
206 calories; 10g total fat; 35mg cholesterol; 703mg sodium; 25g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .