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Recipe

Wild Rice And Cornbread Dressing

  • Yield: 6 servings

Ingredients

  • 2 1/2 cups chicken stock
  • 2 cups water
  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon Emeril's Original Essence
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • Basic Cornbread, or 4 cups crumbled leftover cornbread
  • 3/4 cup chopped toasted pecans
  • 1/4 cup unsalted butter, melted

Directions

  • 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 Basic Cornbread and pecans 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.