Herbed Wild Rice Dressing

By BearForce

2016 Southern Living Recipe

Ingredients

• 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

Preparation

Step 1

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.