Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

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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