Wild Rice and Cornbread Dressing

I usually make a pretty basic stuffing recipe for Thanksgiving, but this year was inspired by my love for cornbread and wild rice to piece together a new recipe.

Wild Rice and Cornbread Dressing

2 1/2 cups chicken stock
2 cups water
1 cup wild rice
2 tablespoons butter
1 cup chopped yellow onion
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
Handful fresh sage leaves, chopped
2 tablespoons finely chopped fresh parsley leaves
4 cups premade cornbread
3/4 cup chopped toasted pecans
1/4 cup unsalted butter, melted

Preheat oven to 375 degrees F.

Lightly grease a 9-inch square baking dish and set aside.

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.

Melt the butter in a medium skillet over medium heat. Add the onion, celery, and thyme. Season with salt and pepper and cook for about 5 minutes, or until soft and caramelized. Add sage and parsley and cook 1 minute more. Remove from the heat and add to bowl with rice.

Add 4 cups premade cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.

Comments

[stuffit]

The mix of cornbread and wild rice it truly inspired. That should be great on the plate with a little gravy and turkey mixed in.

[cornfed]

Cornbread stuffing is the bomb.