Stuffing With Wild Rice

Submitted by the-cat-did-it

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

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 6

ingredients

• 3 cups chicken stock
• 2 cups water
• 1 cup wild rice
• 1 tablespoon olive oil
• 1 cup yellow onion, finely chopped
• 1 cup celery, finely chopped
• 1 teaspoon salt
• 1⁄2 teaspoon spice essence, recipe follows
• 1⁄4 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley leaves, finely chopped
• 1 teaspoon fresh thyme leave, finely chopped
• 4 cups bread, prepared stuffing
• 3⁄4 cup pecans, chopped toasted
• 1⁄4 cup unsalted butter, melted

directions

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.