Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

From the 2017 Thanksgiving Guide
See More

Yield: Yields 14 cups.

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

Ingredients

  • 1-lb. loaf sourdough or peasant-style bread
  • 2 cups raw wild rice
  • 2 tsp. plus 1 Tbs. salt
  • 3 Tbs. olive oil
  • 2 medium (4-oz.) 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 Tbs. chopped fresh sage
  • 1-1/2 Tbs. chopped fresh thyme
  • 1-1/2 tsp. white pepper
  • 3 Granny Smith apples
  • 2 Tbs. butter
  • 1 Tbs. sugar
  • 1-2/3 cups apple cider
  • 4 large eggs
  • 3/4 cup homemade or low-salt canned chicken broth
  • 1/2 recipe Spiced Pecans, coarsely chopped
  • (see Spiced Pecans)

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 170
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 35
      Sodium (mg): 710
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 4

Preparation

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 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 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 Tbs. 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 Tbs. salt. Cool in a shallow dish.
  • Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. 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. Mix the eggs, 1 cup cider, and chicken broth. 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 recipe.

Reviews

Rate or Review

Reviews

  • RebeccaGrace | 11/11/2011

    I have been making this entire Thanksgiving menu every year since it was published in the magazine in 1998 to rave reviews. I can't imagine serving anything else on Thanksgiving Day; this stuffing is absolute heaven in conjunction with the apple cider thyme gravy, roasted turkey, and horseradish mashed potatoes. I am so excited to make it again this year!

  • loftwerks | 10/08/2009

    I love this stuffing! Simply delicious. I make a half batch as the recipe makes too much.

  • jmajs | 12/06/2007

    This didn't work for me. The flavor was bland and the wild rice's texture overpowered the pecans and apple.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks