Best 6 Wild Rice N Bread Dressing Recipes

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Embark on a culinary journey with our comprehensive guide to Wild Rice & Bread Dressing, a symphony of flavors that will tantalize your taste buds. This versatile dish, a staple of holiday gatherings and family feasts, seamlessly blends the nutty texture of wild rice with the comforting warmth of homemade bread cubes. Discover the art of creating this classic dressing with our meticulously curated collection of recipes, each offering unique variations to suit your preferences. Whether you favor a traditional approach or crave a modern twist, our detailed instructions and helpful tips will guide you through every step of the process. Indulge in the timeless flavors of Wild Rice & Bread Dressing, a dish that embodies the spirit of togetherness and culinary excellence.

Let's cook with our recipes!

WILD RICE STUFFING WITH APPLE & SAUSAGE



Wild Rice Stuffing with Apple & Sausage image

This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.

Provided by Lia Huber

Categories     Healthy Apple Recipes

Time 2h5m

Number Of Ingredients 13

1 ¼ cups wild rice (8 ounces)
4 cups cubed Jewish rye bread (1/2-inch cubes), preferably day-old
1 pound sweet turkey sausage, casings removed
2 cups chopped leeks, white and light green parts only
2 tart apples, cut into 1/4-inch dice
1 cup diced celery
3 cups reduced-sodium chicken or turkey broth
1 cup dried cherries
1 cup coarsely chopped pecans
1 ½ tablespoons minced fresh marjoram
2 teaspoons minced fresh thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.
  • Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.
  • Increase oven temperature to 425 degrees . Coat a 3- to 4-quart baking dish with cooking spray.
  • About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
  • Transfer the sausage mixture to a large bowl. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.
  • Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.8 g, Cholesterol 24.3 mg, Fat 9.4 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 509.5 mg, Sugar 9.9 g

CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

Steps:

  • Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  • Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

WILD RICE DRESSING



Wild Rice Dressing image

A flavorful alternative to bread-based Thanksgiving dressing, this easy side is ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 15

3 boxes (2 3/4 oz each) instant simmer-and-serve wild rice
4 cups water
2 tablespoons butter
3/4 teaspoon salt
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup slivered almonds
2 tablespoons chopped fresh parsley

Steps:

  • Cook rice as directed on box, using water, 2 tablespoons butter and 3/4 teaspoon salt.
  • Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup butter over medium heat. Cook onion and celery in butter 5 to 8 minutes, stirring occasionally, until tender.
  • Add cooked rice, broth, apricots, cranberries, thyme, 1/2 teaspoon salt and the pepper to skillet; stir to combine. Cook about 3 minutes or until liquid is absorbed. Remove from heat; stir in almonds and parsley.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 680 mg

CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS



Challah Bread- Mushroom Stuffing With Wild Rice and Raisins image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 13

Challah bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
1/2 cup wild rice
2 large eggs
1/4 cup chopped parsley
1 1/4 pounds mushrooms, sliced and sauteed in butter
1 cup raisins

Steps:

  • Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
  • Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
  • Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
  • Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

WILD RICE AND APPLE DRESSING



Wild Rice and Apple Dressing image

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Provided by Lisa

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf white bread, cut into 1/2-inch cubes
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, grated
2 Granny Smith apples - peeled, cored and chopped
1 cup chicken broth

Steps:

  • In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
  • In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 32.2 g, Fat 1.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 296.1 mg, Sugar 4.4 g

Tips:

  • Use a variety of wild rice. This will give your dressing a more complex flavor and texture.
  • Toast the wild rice before cooking. This will help to bring out its nutty flavor.
  • Use a flavorful broth. Chicken broth, beef broth, or vegetable broth are all good options.
  • Add some vegetables to the dressing. Chopped celery, carrots, and onions are all good choices.
  • Use fresh herbs. Fresh thyme, sage, and rosemary are all good options.
  • Season the dressing to taste. Salt, pepper, and garlic powder are all good starting points.
  • Don't overcook the dressing. It should be cooked through, but still have a slightly chewy texture.
  • Serve the dressing warm. It can be served alongside roasted turkey, chicken, or fish.

Conclusion:

Wild rice and bread dressing is a delicious and versatile dish that can be enjoyed all year round. It is perfect for special occasions, such as Thanksgiving and Christmas, but it is also a great way to use up leftover bread and vegetables. With its nutty flavor and chewy texture, wild rice and bread dressing is a surefire hit with everyone who tries it.

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