"big bill's" wild rice & cornbread dressing

Name: "Big Bill's" Wild Rice & Cornbread Dressing
Prep time: 1 h 10 min
Cook time: 25 min
Yield: 10
Ingredients: 2 1/2 cup(s) chicken stock; 2 cup(s) water; 1 cup(s) wild rice; 1 tablespoon(s) evoo; 1 cup(s) chopped onion (fine); 1 cup(s) chopped celery (fine); 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 1 teaspoon(s) ground sage; 2 tablespoon(s) fresh parsley chopped; 1 teaspoon(s) fresh thyme chopped; 1/4 cup(s) butter, unsalted melted; ## "BIG BILL'S" BASIC CORNBREAD; 2 - eggs; 1 1/2 cup(s) buttermilk; 4 tablespoon(s) butter, unsalted melted; 1 1/2 cup(s) yellow cornmeal; 1/2 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 2 teaspoon(s) sugar; 1 teaspoon(s) salt; 1/2 teaspoon(s) baking soda

(1 RATING)

128 Pinches 5 Photos

Bill Wentz

Virginia Beach, VA

Updated on Nov 24, 2011

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 !!!

Rate

prep time 1 Hr 10 Min

cook time 25 Min

method ---

yield 10-12 serving(s)

Ingredients

2 1/2 cups chicken stock
2 cups water
1 cup wild rice
1 tablespoon evoo
1 cup chopped onion (fine)
1 cup chopped celery (fine)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground sage
2 tablespoons fresh parsley chopped
1 teaspoon fresh thyme chopped
1/4 cup butter, unsalted melted
"BIG BILL'S" BASIC CORNBREAD
2 - eggs
1 1/2 cups buttermilk
4 tablespoons butter, unsalted melted
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda

How To Make "big bill's" wild rice & cornbread dressing

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.

Step 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.
Step 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.
Step 4

at this time take your cooled cornbread and crumble it into the large bowl of rice mixture and stir to combine.
Step 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
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