Herbed Wild Rice Dressing

 

This dressing is full of rich contrasting flavors and textures and easy to make.

5 sourdough or white bread slices, cut into 1/2-inch cubes (about 3 cups)

2 tablespoons unsalted butter, melted 

2 tablespoons extra-virgin olive oil

1 cup chopped celery (about 3 stalks)

1 medium-size red onion, diced

2 Honeycrisp or Fuji apples, diced

4 cups cooked wild rice

1 cup toasted walnuts, roughly chopped

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 cup firmly packed fresh flat-leaf parsley leaves

Preheat oven to 400°F. Toss bread cubes with melted butter in a medium bowl. Spread on a baking sheet, and bake until crispy and lightly browned, 5 to 8 minutes.

Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.

A Southern Living Recipe

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