"Big Bill's" Wild Rice & Cornbread Dressing

Bill Wentz

By
@bwentz

Taking the extra time to make the "scratch" cornbread is what makes this Dressing special, My Family LOVES the Wild Rice and Cornbread combination, I hope yours will as well. ENJOY !!!


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Comments:

Serves:

10-12

Prep:

1 Hr 10 Min

Cook:

25 Min

Ingredients

2 1/2 c
chicken stock
2 c
water
1 c
wild rice
1 Tbsp
evoo
1 c
chopped onion (fine)
1 c
chopped celery (fine)
1 tsp
salt
1 tsp
pepper
1 tsp
ground sage
2 Tbsp
fresh parsley chopped
1 tsp
fresh thyme chopped
1/4 c
butter, unsalted melted

"BIG BILL'S" BASIC CORNBREAD

2
eggs
1 1/2 c
buttermilk
4 Tbsp
butter, unsalted melted
1 1/2 c
yellow cornmeal
1/2 c
all purpose flour
2 tsp
baking powder
2 tsp
sugar
1 tsp
salt
1/2 tsp
baking soda

Directions Step-By-Step

1
First things first....let's make the cornbread!!! preheat oven to 375*. In a large mixing bowl combine eggs, buttermilk and 4 tbs of melted butter whisk to combine. in a separate large bowl combine your cornmeal, flour, baking powder, sugar, salt and baking soda whisk to combine. Add your wet ingredients to your dry and stir until just combined. pour batter into prepared 9" baking dish bake for 30 minutes at 375* remove from oven and let stand 10 minutes.
2
I always cook my rice ahead of time. Combine 2 cups chicken stock water and rice in medium saucepan bring to just a boil cover reduce heat and simmer 1 hour, drain rice and transfer to large bowl.
3
Heat EVOO in skillet add onion and celery, salt, pepper, and a dash of sage. cook until softened about 5 minutes, add the fresh parsley and thyme and cook 1 more minute, remove from heat and add to bowl of rice mixture.
4
at this time take your cooled cornbread and crumble it into the large bowl of rice mixture and stir to combine.
5
Transfer Mixture into prepared baking dish (13x9x2) drizzle with 1/2 cup of chicken stock and 1/4 cup of melted butter. Bake until golden and crispy, about 25 minutes

About this Recipe