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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


  • 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


  • 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.