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Wild Rice and Cornbread Dressing Recipe

Wild Rice and Cornbread Dressing

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Average Rating:

Total Reviews: 52

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  • on November 28, 2012

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    Great recipe. Followed it to the letter and turned out great. Excellent as a leftover too..with cranberry sauce.

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  • on November 20, 2012

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    Finally got to get away from stuffing the bird with this recipe!

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  • on November 12, 2012

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    For the past few years I've had to make this along side of my spectacular oyster dressing by popular demand. It's very rich but oh well it's only once a year! I saw on the cooking channel Symon toasted his cornbread first. I think I'll try that this year. I have to admit I buy cornbread from the store. Still fantastic! My husband actually saw Emeril prepare this on television and requested it.

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  • on November 15, 2010

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    It's a holiday tradition. We love it. I cheat by buying premade cornbread and it's that much easier.

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  • on November 29, 2009

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    That's what my sister said when Imade this on Thanksgiving! It was really simple and delicious. Like other I made the wild rice and cornbread the night before, and just made Jiffy cornbread so it was super easy. Everything turned out great and prepping the night before (I also chopped the pcaqns onion and celery too made it so easy to make on Thanksgiving Day!

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  • on November 28, 2009

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    This was a great alternative to our traditional Northern version of Dressing. I followed entire recipe but found it a bit dry (use to the sticky white bread version so added a bit of stock, only about 1 cup. Everyone loved it & asked that I alternate between my version & this one. I give it 2 thumbs up! Thanks, Emeril!

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  • on June 08, 2009

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    One of the secrets is Emeril's Essence. Emeril, if you're reading of this, you are an amazing man. No kidding. I'm just starting an adventure in cooking and its nice to have everything I need in the kitchen and make these amazing meals. I made this to stuff inside a boneless center cut pork tenderloin. I asked the butcher to cut a pocket. It was incredible! I'll make this one that I share with many people.

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  • on November 29, 2008

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    This dish was fabulous! Very moist and the sprinkling of the butter added a lot to its taste. The pecans have to be toasted, this really brings out their flavor. I happened to use "Trader Joe's" brand of cornbread for this dish. It added a sweet flavor to the dressing which I and my guests enjoyed.
    I made a double batch of this dressing so I ended up cooking the rice in a large rice cooker. It took about an hour to cook the rice and after the timer automatically went to simmer, the wild rice was soft and tender.
    This dish is making the rounds on Christmas.

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  • on November 29, 2008

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    This recipe was unique and delicious. I used a cornbread mix & cooked that along with the rice the night before. On Thanksgiving it was a breeze to make. I added some chopped sage to the thyme & parsley and made sure the mix was really well seasoned. This is an easy and flavorful dish that will now be a regular on our holiday menu.

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  • on November 28, 2008

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    Made this for Thanksgiving and it was a BIG HIT! My mother had prepared a brown gravy from the turkey, which we used on top, so that might have added to the taste. But everyone agreed that this would be our new tradition for Thanksgiving dressing. Thank you Emeril!

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