Figgy Wild Rice, Mushroom + Sourdough Dressing

The savory vegetarian dressing sports little sweet bits of fig dotted throughout nutty wild rice, hearty mushrooms and gooey sourdough bread.

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  • ½ cup uncooked wild rice (about 1 cup cooked)
  • 1 loaf of couple-days-old sourdough bread left out to dry, cut into cubes yielding about 6 cups [Best if homemade or from San Francisco!]
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 stalks celery, chopped, about 1 cup
  • 3 cups fresh cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, chopped, about 1 tbsp
  • 1 tbsp fresh sage, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups broth of your choice (turkey drippings are especially good!)
  • ½ cup chopped walnuts
  • ½ cup chopped dried figs
  1. Cook wild rice according to package instructions.
  2. Preheat oven to 350*
  3. Combine bread, figs and walnuts in a very large mixing bowl.
  4. Melt butter and oil in a large skillet over medium heat.
  5. Add celery and cook for 3 minutes.
  6. Add garlic, rosemary, sage, salt, pepper and mushrooms and cook for 5 more minutes, stirring occasionally, until mushrooms are tender.
  7. Add cooked rice and stir to combine.
  8. Pour into bread mixture. Toss to evenly combine.
  9. Transfer dressing into large 2 and 3/4 quart Le Creuset casserole dish.
  10. Pour in broth.
  11. Cover with lid or foil and bake for about 30 minutes
  12. Remove lid or file and bake 10 more minutes, or until top is crispy.

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{ 17 comments… read them below or add one }

1 lynn (The Actors Diet) October 15, 2010 at 1:15 am

yummy! i’m in charge of stuffing this year for t’giving and this looks great. why is it called “dressing?”

looking forward to seeing you demo it at foodbuzz this year! congrats on the sponsorship!


2 Kath October 15, 2010 at 8:19 am

Dressing is a side dish.
Stuffing goes INTO the turkey.


3 Alli October 15, 2010 at 1:00 pm

This looks sooo good and I love the fig idea!


4 Sara @ October 16, 2010 at 7:24 am

YUM!!! This looks so delicious and rustic! Is the wild rice pungent or balanced out by the other ingredients? I’m not a huge fan of it, so is there any other rice I can use instead (even though wild rice is technically a seed, right?)?


5 Kath October 16, 2010 at 10:58 am

I think it’s pretty well flavored – kind of nutty. But you could def. use another kind of rice.


6 Sünne October 31, 2010 at 9:03 am

This looks amazing! How many does it serve? Also, how much do you think 6 cups of bread weigh? I’m sorry for asking this but I’m from Germany having grown up with metric measurements and so it’s usually easier to buy ingredients when knowing their weight.


7 Kath October 31, 2010 at 2:39 pm

I’m not really sure how many it serves, but I would say 6-8 side portions?


8 Karen November 25, 2010 at 8:29 pm

At my request, my mom made this for Thanksgiving and it was a HUGE hit! Everyone asked for the recipe. It will definitely be a Thanksgiving staple from now on. Thanks!


9 Kath November 25, 2010 at 8:30 pm

Oh yay!


10 Shannon November 28, 2010 at 8:18 pm

I made this for Thanksgiving too this year and everyone loved it! Now my co-workers are requesting that I bring it to work so they can try it so I’m making it twice within a week’s time. Thanks for the great recipe, Kath!


11 Kath November 28, 2010 at 8:20 pm



12 Paige December 2, 2010 at 11:25 am

Kath, I made this for Thanksgiving and didn’t realize until I was reading one of your posts with a picture of the prep for your own Thanksgiving stuffing that when you say wild rice in this recipe, you really mean long grain + wild rice blend! I used plain wild rice as the recipe said and I don’t think it turned out that great, texturally. I think it would be better the way you appear to make it! Just wanted to let you know. :)


13 Kath December 2, 2010 at 11:36 am

Oh I’m sorry. I think you could use either.


14 Paige December 2, 2010 at 11:41 am

No worries, people still liked it. :) I just think it would have been even better with a little of the fluffy rice too…must make again!


15 Kath December 2, 2010 at 11:43 am

Ours was rather nutty and hard – not fluffy at all!


16 Kim Baham April 21, 2011 at 8:30 am

What kind of bread can I used instead of sourdough bread?

Could I use a thinker tuscan pane bread?


17 KathEats April 21, 2011 at 8:31 am

Any bread will work!


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