Wild Rice and Cornbread Dressing

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Happy Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (65)

RECIPE
COMMENTS & REVIEWS(65)

Cook Time:
1 hr 55 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 35 min
Inactive Prep: 5 min
Cook: 1 hr 55 min
Total:: 2 hr 35 min

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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 Essence, recipe follows
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
Basic Cornbread, recipe follows, 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Basic Cornbread:

2 eggs

1 1/2 cups buttermilk

4 tablespoons melted unsalted butter, or bacon fat, plus 1/2 tablespoon, softened

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons sugar

1 teaspoons salt

1/2 teaspoon baking soda

Preheat oven to 375 degrees F.

Grease a 9-inch square baking dish with 1/2 tablespoon butter.

Combine eggs, buttermilk, and 4 tablespoons melted butter in a large mixing bowl, and whisk to combine. Combine cornmeal, flour, baking powder, sugar, salt, and baking soda in a separate large bowl, and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, about 30 minutes. Remove from oven and let stand for 5 minutes.

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Comments & Reviews

recipe Wild Rice and Cornbread Dressing
Barbara Scottsdale, AZ 06-08-2009
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Probably the best stuffing I've ever had.
Rated: 5 stars out of 5

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. Read more
recipe Wild Rice and Cornbread Dressing
Frank Orange, CA 11-29-2008
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The cornbread might be the most important ingredient
Rated: 5 stars out of 5

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.Read more
recipe Wild Rice and Cornbread Dressing
Stephanie Fullerton, CA 11-29-2008
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Delicious!
Rated: 5 stars out of 5

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.Read more
recipe Wild Rice and Cornbread Dressing
Katie Houston, TX 11-28-2008
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Delicious!
Rated: 5 stars out of 5

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!Read more
recipe Wild Rice and Cornbread Dressing
Jayna Atlanta, GA 11-11-2008
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Best Stuffing
Rated: 5 stars out of 5

I tried this recipe a couple times now and it's great! I always make it to take to a big dinner whenever there's turkey and... everyone always loves and it asks for the recipe.Read more
recipe Wild Rice and Cornbread Dressing
Anonymous 09-03-2008
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the best
Rated: 5 stars out of 5

after years of the same stuffing i searched for something new. the family loved this one and not only make it for... thanksgiving but also during the yearRead more