Prep 35 mins
Cook 30 mins
Recipe courtesy Emeril Lagasse, 2004. Modified by Nancy made for Thanksgiving 2006.
- 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
- Preheat oven to 375 degrees F.
- Lightly grease a 9-inch square baking dish and set aside.
- 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.
- 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.
- 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.