Stuffing With Wild Rice

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READY IN: 1hr 5mins
Recipe by the-cat-did-it

Recipe courtesy Emeril Lagasse, 2004. Modified by Nancy made for Thanksgiving 2006.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Lightly grease a 9-inch square baking dish and set aside.
  3. To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
  4. Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.
  5. Add 4 cups of crumbled bred cubes and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1 cup chicken stock and butter over mixture. Bake until stuffing is golden and crispy, about 30-40 minutes.

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