Today we have a beautiful stuffing recipe for you! This Apple Thyme Wild Rice Stuffing is my new favorite stuffing recipe. I absolutely love the look of this recipe, the red of the apple skins, and the black of the wild rice makes this dish absolutely gorgeous. Stuffing is one of my favorite Thanksgiving dishes. It’s because it’s a carb dish, and I have carb problems. I am also in love with the addition of apples. You may remember our simple recipe for Thyme Roasted Apple and Parsnips, well ever since then I am really into roasting apples and using them in savory dishes. So the addition of apples in this stuffing is pretty awesome. If you’re cooking Thanksgiving this year, I urge you to try this recipe, if you’re not, then think about this dish for the near future! It is such a delicious winter dish! I will sadly not be eating Thanksgiving this year because I will be soaking up the sun in Hawaii eating seafood. I will however probably be making a mini feast when I return mostly so I can make this sandwich. :)
I am really excited about some of the other recipes we have coming up this week from our Not So Traditional Thanksgiving Spread so stay tuned!
Apple-Thyme and Wild Rice Stuffing
Serves 10 to 12 people
16 ounces whole wheat baguette cubed and toasted
8 tablespoons unsalted butter, softened and divided
8 ounces wild rice
6 – 7 1/2 cups vegetable stock or low sodium chicken stock
1 large onion, diced
1 large leek, cleaned and thinly sliced
2 gala apples, cored and chopped
3 tablespoons minced thyme
1 1/3 cups chopped and toasted pecans
salt and pepper to taste
1. Preheat oven to 375˚F.
2. Pour baguette cubes into a large mixing bowl and set aside.
3. Melt 2 tablespoons butter into a medium saucepan oven medium heat. Add rice and toast for about 3 minutes. Season with salt and pepper and pour 4 cups stock over the rice. Lower the heat to medium-low, cover and simmer for about 45 minutes or until rice has cooked through and is light and fluffy. Pour rice over baguette, fold together and set aside.
4. In a large sauté pan, melt 4 tablespoons butter over medium-high heat and add onion and leek. Sauté for 3 to 5 minutes. Add apples and thyme and continue to sauté for another 3 to 5 minutes. Season with salt and pepper.
5. Add vegetable and apple mixture to rice mixture and fold together. Add remaining stock and stir together, allowing liquid to absorb into the croutons. (you want the mixture soggy, not dry)
6. Fold in pecans and pour stuffing into a greased, 4.5 to 5 quart, baking dish, cover and bake for 30 to 35 minutes. Uncover, dot the top with remaining butter, bake uncovered for about 10 minutes, and remove from heat and allow to slightly cool before serving.