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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Recipe courtesy Emeril Lagasse, 2004. Modified by Nancy made for Thanksgiving 2006. 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.
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