My mom makes homemade dressing (stuffing) every Thanksgiving, and it’s one of my favorite parts of the meal… along with pretty much everything else. Last year, I made cheesy grits for Michael and myself instead, and was planning to do the same this year. But, we changed our minds on Thanksgiving morning and decided to make a more traditional stuffing recipe.
So, Michael looked up some recipes online, and we decided to make a wild rice dressing with ingredients from our pantry and freezer. It was fabulous! We used cinnamon raisin English muffins for the bread, but you could easily use plain English muffins and add a handful of raisins along with the almonds.
Raisin and wild rice dressing
By Jane and Michael’s Gourmet Extravaganza
- 6 cinnamon raisin English muffins
- 2/3 cup wild rice
- 1/3 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup sliced almonds
- 2 tsp poultry seasoning
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1 1/4 cups chicken broth
- Salt and pepper, to taste
Cut the English muffins into half inch pieces and lightly toast on a baking sheet in the oven. Meanwhile, cook the wild rice according to package directions and drain.
Melt the butter in a large skillet. Add onions, celery, and almonds and saute for 5-10 minutes, or until onions are softened. Add the remaining ingredients and stir to combine.
Place the bread cubes, wild rice, and onion and broth mixture in a greased 3 quart baking dish and mix well. Cover and bake at 350 degrees for about 45 minutes.