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Wild Rice Cornbread Dressing Recipe


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     Wild Rice Cornbread Dressing

Category   Entrees - Maindishes
Sub Category   Holiday Dish
Servings   6
Preptime   35 min

2 & 1/2 c. of chicken stock
2 c. water
1 c. wild rice
1 Tbsp. olive oil
1 c. finely chopped yellow onion
1/2 c. finely chopped celery
1 tsp. salt
1/2 tsp. Essence (Emeril's Essence)
1/4 tsp. freshly ground pepper
2 Tbsp. finely chopped fresh parsley leaves
4 c. crumbled cornbread
1/4 c. 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. Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice. Add 4 cups of crumbled Cornbread to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.

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