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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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.

Servings 8 Servings

Author Kath Younger

Ingredients

• 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

Instructions

• Cook wild rice according to package instructions.
• Preheat oven to 350*
• Combine bread, figs and walnuts in a very large mixing bowl.
• Melt butter and oil in a large skillet over medium heat.
• Add celery and cook for 3 minutes.
• Add garlic, rosemary, sage, salt, pepper and mushrooms and cook for 5 more minutes, stirring occasionally, until mushrooms are tender.
• Add cooked rice and stir to combine.
• Pour into bread mixture. Toss to evenly combine.
• Transfer dressing into large 2 and 3/4 quart Le Creuset casserole dish.
• Pour in broth.
• Cover with lid or foil and bake for about 30 minutes
• Remove lid or file and bake 10 more minutes, or until top is crispy.