Wild Rice and Cornbread Dressing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 41-50 of 52

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  • on November 24, 2006

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    This was great. I used box long grain and wild rice without the seasoning mix and it came out fine. It was very moist and sweet and savory at the same time. This was a huge hit. I will use if for Christmas for sure.

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  • on April 18, 2006

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    This was the BEST and EASIEST dressing I have ever made. A BIG - HUGE hit with my family!! Thanks Emeril!

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  • on January 10, 2006

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    SOOOOO GOOD!!!!!

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  • on December 21, 2005

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    I made this for Thanksgiving and came back to find it again as it will go on our Christmas eve table too. Delicious and very flexible if you wish to weight spices to your liking. I used a mix of wild,red,brown rice that came that way in a plastic jar from the store, and canned chicken stock. I will use a little more chicken stock this time around as it was a little crumbley, but tastey on Thanksgiving.

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  • on October 25, 2005

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    My boyfriend and I decided to do something different for Thanksgiving last year, so we roasted a duck and made this dressing as a side dish, using the duck stock. Unlike the more traditional cornbread dressings I've tried, this one has a light texture, and the taste -- fantastic! We and our guests all agreed -- this recipe is a winner!

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  • on November 30, 2004

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    My family traditionally likes cornbread dressing and this alternative with the texture of wild rice gave a nice counter balance to the soft cornbread.

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  • on November 29, 2004

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    This was easy to make and delicious. My family loved it!

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  • on November 28, 2004

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    I made this recipe as directed and it was very very tasty, the combination of flavors rice, cornbread, nuts etc were wonderful. My only problem is that it was very crumbly and fell to bits and pieces as we dished it out. I am not sure if cornbread dressing is suppposed to be this way? I want to make it again, all the family said it was tasty, but I think I may add one beaten egg to hold it together just a little. I still gave it a high rating because I didn't want to give a lower score when that texture may be a tradition with cornbread dressing. Overall, it is a keeper and I will update my review when I have added the egg.

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  • on November 21, 2004

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    This dressing was so easy to make and it tasted fantastic. I added thinly sliced portobella mushrooms.

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  • on November 19, 2004

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    It was Awesome! and it was very easy.

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